Photos by Michael Piazza / Styled by Catrine Kelty

I can’t take full credit for this elegant dessert. A version made with Greek yogurt used to grace the tables of West Newton’s long-closed restaurant Lumière. The name means “cooked cream” in Italian, and it consists of any combination of dairy that is heated, sweetened and set with gelatin. I like to use sheet gelatin, but you can substitute with 1½ tablespoons of powdered gelatin bloomed in 4 tablespoons of water. For an earthy undertone, I’ve replaced most of the dairy with goat milk and goat milk yogurt. The result is light and tangy, making it a refreshing backdrop for the dried fruit compote. Use a mixture of your favorite fruits, like golden raisins, prunes, apricots or cherries. Avoid anything with added sugar or you’ll end up with too much of a good thing.

Serves 6

FOR THE PANNA COTTA:
4 sheets unflavored gelatin, or 1½ tablespoons powdered gelatin
1 cup goat milk
1 cup heavy cream
½ cup sugar
1 cup goat milk yogurt

FOR THE DRIED FRUIT COMPOTE AND ASSEMBLY:
¼ cup apricot brandy or Beaver Pond Distillery’s apple brandy for a local option
¼ cup white wine
¼ cup mild-flavored honey
1 tablespoon sugar
2 tablespoons lemon juice
1 cup chopped dried fruit, such as golden raisins, apricot, prunes or cherries

FOR THE PANNA COTTA:
Place 6 (4-ounce) glass or ceramic ramekins on a small sheet pan that will fit in your refrigerator.

Bloom the gelatin by cutting the sheets into pieces and submerging in a small bowl of cool water for about 5 minutes.

In a saucepan over medium heat, stir together the goat milk, heavy cream and sugar. Cook, stirring frequently, until hot and steamy. You will begin to see small bubbles around the edge but don’t let it boil. Turn off the heat.

Remove the softened gelatin sheets from the water (give them a squeeze) and add to the pot. Add the goat milk yogurt and stir until the gelatin is dissolved and everything is well combined.

Place a fine-mesh strainer over a large glass measuring cup. Strain the mixture and divide among the 6 ramekins. Refrigerate overnight.

FOR THE DRIED FRUIT AND ASSEMBLY:
Place all ingredients in a small saucepan and bring to a boil. Turn the heat down to low and simmer for 10 minutes. Turn the heat off and allow the fruit to steep in the syrup until cool. Store refrigerated in an airtight container for up to 5 days.

When ready to serve, dip the bottom of the ramekins in a small bowl of hot water for 20–30 seconds to warm; this will help loosen them and make it easier to unmold (be careful not to let any water splash over the sides). Invert each ramekin onto a small plate. You may have to give it a couple of taps for the panna cotta to release. Top each with a spoonful of the dried fruit compote.

This recipe appeared in the Winter 2025 issue as part of a larger story, Snow White Sweets.