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Making the panna cotta in a cake pan gives this classic dessert a new look. For best results, use an organic plain yogurt (which usually has a softer texture than nonorganic).
10 servings
Ingredients
Panna Cotta
Canola oil
2 tablespoons water
2 tablespoons fresh lemon juice
2 1/2 teaspoons unflavored gelatin
2 1/4 cups plain whole-milk yogurt (preferably organic)
1 3/4 cups heavy whipping cream, divided
3/4 cup sugar
Plums
6 small ripe plums, thinly sliced
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
Test Kitchen Tip
If possible, invert the panna cotta on a flat platter or large plate. A serving piece with sloping sides won't allow the dessert to lie flat and will make it more difficult to slice the panna cotta into wedges.
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1st Keep
 Patrice_Sartor
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