- 7g unflavored gelatin
- 1 1/2 cups heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped
- 1/2 cup sugar
- 1/3 cup De Rustica 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
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.