I really like experimenting in the kitchen, but I’m also kinda cheap. The contents of my fridge inspire many of my food experiments (and dinner plans). Lately I’ve been on a labneh kick. And as much as I really like labneh on toast, sometimes you need to mix it up a bit. I’ve also been on a cake and cake decorating streak. And while I love the process of making fancy layer cakes, sometimes you want a dessert that takes less than 10 minutes and zero oven time. This, my friends, fits that bill.
This panna cotta is on the thicker, more pudding-y side. It’s also quite lightly sweetened, making it breakfast-appropriate in my book. You can dress this up or down as you like. I think panna cotta is improved with some contrasting textures, so I like adding toasted nuts, granola, or even some Momofuku cornflake crunch. Some fresh fruit is also excellent; or even just a drizzle of honey. Let your fridge inspire you.
Labneh Panna Cotta
Serves 4-6 | Adapted from A Brown Table
- 1 cup milk, low or full fat (I used soy)
- 80 g / 4 tablespoons honey + extra for drizzling, if desired
- 7 g / 1 packet gelatin
- 6 tablespoons cold water
- 1/2 tsp vanilla extract or paste
- 1 lb labneh, lightly whipped
- Place the milk in a small saucepan along with the honey and vanilla and bring it to a simmer over medium-high heat. While the milk is heating, sprinkle the gelatin in a small mixing bowl containing the cold water. Allow the gelatin to bloom for 5 minutes.
- Once the milk has come to a simmer and the honey is dissolved, remove from heat and add the bloomed gelatin, stirring to combine.
- Pour the milk mixture into a large mixing bowl containing the labneh. Whisk to combine evenly, ensuring no lumps remain. Divide the mixture among serving glasses, or into a 9-inch pie plate. Refrigerate for at least 2 to 4 hours until firm.