Yogurt Panna Cotta with Marmalade and Olive Oil


  • 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


Step 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.

Step 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.

Step 3

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