Gone are the days of cake slices and sundaes, the petite dessert trend is here. I love using these mini shot glasses (and include mini spoons! CUUUUTE!!!!) for desserts onboard as they are the perfect portion and taste to satisfy and finish a meal.
Personally, I love the idea of a dessert with just a few simple ingredients, especially if you’re making it on the plane. Only caveat to this recipe is that it does take an hour or so to set in your chiller or ice drawer so make it before meal service in order for it to be done in time for dessert.
For the panna cotta
- 1 envelope unflavored gelatin
- 1 ¼ cups heavy cream (use a pyrex to heat in microwave)
- ½ cup greek yogurt
- ½ cup sugar
- 1 teaspoon of vanilla extract
For the topping:
- Frozen Raspberries — I like to freeze a few raspberries and then cut in half for a fruity crunch in contrast to the creaminess of the panna cotta
- Mint sprigs for garnish
- Put 1/3 cup cold water into a small microwave-safe bowl; sprinkle with gelatin.
- Let it bloom for 5 minutes-ish, then place in microwave and cook on high for 10-20 seconds depending on strength of microwave (some planes have pretty weak microwaves).
- Combine cream, and sugar into a medium-size microwave-safe bowl.
- Cook on high for 2 minutes until starting to simmer.
- Remove from microwave and add vanilla extract and gelatin, stir until gelatin has dissolved, about 3 minutes.
- Place yogurt in a separate medium size bowl. Slowly add heavy cream/sugar mixture while whisking. Whisk till smooth. Set aside.
- Refrigerate glasses until Panna Cotta is set, about 1 hour.
Need more ideas? Click here for my Lemon Mascarpone Strawberries