Panna cotta, or “cooked cream,” is a simple Italian dessert of sweetened cream that’s set to a delicate wobble. Here, Chef Akhtar gives it a gentle lift, adding labneh for tang and vanilla bean for warmth. Beneath it lies a layer of cinnamon-laced peach preserves, slow-simmered until jammy. After an overnight chill, it sets just enough to hold its shape while staying soft enough to shimmy on the spoon.
Nutritional facts
Protein
5g
Carbs
37g
Calories
410kcal
Fat
27g
Ingredients
Vanilla Paste, Labneh, Gelatin, Cinnamon Stick, Sugar, Heavy Cream, Canned Peaches, Kosher Salt
Contains milk.
Reviews
4.6
Based on 337 reviews
Alice · 11/07/25
Janelle · 11/06/25
Lisa · 11/06/25
delicious
Caren · 11/06/25
Shannon · 11/05/25
creamy tart and sweet!
Kirsten · 11/05/25
Delicious and great texture.
Jackie · 11/05/25
Ester · 11/04/25
I think maybe if it was a stronger flavor, like a coffee panna cotta or raspberry it would work better. The consistency is just strange: jelly on top of a custard. It’s odd.
becky · 11/04/25
Echo · 11/03/25
I liked it, tasty, creamy, but I find it’s missing authentic panna cotta texture and flavor but still delicious
Lucilla · 11/03/25
Not crazy about the pineapple flavor. Regular Italian panna cotta would be better!
Susan · 11/02/25
Vicki · 11/01/25
The panna cotta was gritty and tasteless. The peaches were ok. I wouldn't get it again.
Mark · 10/30/25
Alicia · 10/29/25
Alex · 10/29/25
Janelle · 10/28/25
Delicious!
Victor · 10/28/25
Patricia · 10/27/25
This is already on my get again and again list and I did! One of my favorite selections.
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
