Yogurt Panna Cotta with Marmalade and Olive Oil

Brooks Reitz liked the tangy-sweet panna cotta so much at Jody Williams’s restaurant Via Carota in New York City that he put it on his menu at Melfi’s in Charleston. Slideshow: More Panna Cotta Recipes 

Yogurt Panna Cotta with Marmalade and Olive Oil
Photo: Peter Frank Edwards
Active Time:
20 mins
Total Time:
3 hrs 20 mins


  • One 1/4-ounce envelope unflavored gelatin

  • 1 1/2 cups heavy cream

  • 1 vanilla bean, split lengthwise and seeds scraped

  • 1/2 cup sugar

  • 1/3 cup extra-virgin olive oil, plus more for drizzling

  • 2 cups plain whole-milk Greek yogurt

  • 1/2 cup orange marmalade

  • Flaky sea salt, for sprinkling 


  1. In a small bowl, sprinkle gelatin over 1/4 cup cold water, and let stand until softened, about 5 minutes. Meanwhile, in a small saucepan, bring cream and vanilla bean and seeds to a simmer, and cook over moderately low heat for 3 minutes. Remove pan from heat, and whisk in gelatin mixture.

  2. In a medium bowl, whisk sugar with olive oil until combined. Whisk in yogurt until smooth. Gradually whisk in the vanilla cream; remove and discard vanilla bean. Pour mixture into eight 6-ounce ramekins and refrigerate until set, at least 3 hours and up to 2 days.

  3. Drop a tablespoon of marmalade on each panna cotta. Drizzle with olive oil, sprinkle with sea salt, and serve.

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