For the Amaro gelée:
¼ cup Italian Amaro—we used Cynar!
¼ cup water
1 tablespoon honey
½ teaspoon powdered, unflavored gelatin
For the panna cotta:
1 cup heavy cream
1 cup whole milk Greek yogurt
¼ cup sugar
1 teaspoon powdered, unflavored gelatin
½ teaspoon vanilla
Amari are a category of Italian bittersweet liqueurs that do a nice job at cutting the richness in this panna cotta recipe. There are lots of great options to choose from with nuanced differences, but all are distinctly bitter. We used Cynar here, made from artichoke leaves, but Montenegro or Averna would also be good choices.
First, make the gelée. Pour the Amaro in a small bowl and sprinkle gelatin over the top to soften. Heat the water and honey in a small saucepan until warm, but not yet simmering. Pour the water and honey into the Amaro and stir to dissolve the gelatin. Divide into four lightly oiled ramekins or glasses (around 6 oz.) and refrigerate until firm—1 to 2 hours.
For the panna cotta, place the water in a small bowl and sprinkle gelatin over the top to soften. Put the yogurt and ½ cup of the cream into a medium bowl and whisk until incorporated. Put the other ½ cup of cream and sugar in a saucepan and bring to a gentle simmer. Stir until the sugar is fully dissolved. Remove from heat and add the gelatin mixture and vanilla—whisk to combine. Pour this mixture into the yogurt mixture and whisk until smooth. Pour over top of the gelée into the four ramekins and refrigerate until firm—at least 4 hours, or overnight.
