We here at Unconditionally Her are huge fans of Ina Garten, so recreating her Panna Cotta was an indulgent journey into the world of creamy, delicate desserts and perfect for any Easter brunch or dinner. From the kitchen of the culinary genius of the Barefoot Contessa herself, this dessert was amazingly simple to put together and can be dished out into many creative combinations depending upon what your event requires. Make an impression on your guests this upcoming holiday. Thanks, Ina!


2 teaspoons (1 packet) unflavored gelatin
3 cups heavy cream, divided
2 cups plain whole-milk yogurt
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
¾ cup sugar
Dark rum
½ cup caramel sauce
Fleur de sel


In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve

Meanwhile, in a large bowl, whisk together 1½ cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1½ cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream–gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.

Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.

Find this recipe on Ina’s website, Food Network or in Ina’s book “Cooking for Jeffrey” available at Amazon.