Recipes Desserts Yogurt Panna Cotta with Marmalade and Olive Oil Be the first to rate & review! 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 By Brooks Reitz Brooks Reitz Restauranteur, designer, and entrepreneur Brooks Reitz is one of the most influential figures in Charleston's food and beverage industry. He created celebrated restaurants Leon's Oyster Bar, Little Jack's Tavern, Melfi's, and Monza Pizza Bar. Brooks also founded Jack Rudy Cocktail Co., an internationally distributed brand of non-alcoholic cocktail mixers, bar tools, and accessories. Food & Wine's Editorial Guidelines Updated on January 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Peter Frank Edwards Active Time: 20 mins Total Time: 3 hrs 20 mins Yield: 8 Ingredients 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 Directions 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. 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. Drop a tablespoon of marmalade on each panna cotta. Drizzle with olive oil, sprinkle with sea salt, and serve. Rate it Print