Jansen Chan, the pastry chef at Manhattan’s Oceana, grew up ingesting a Chinese dessert called “almond Jell-O”—truly an almond-flavored panna cotta. Then he had his first loyal Italian panna cotta: “It used to be plainer, but so powerful richer,” he remembers. Right here, Chan toys with the classic, creating a model with Greek yogurt and nonfat sour cream that’s luxuriously creamy, but restful low in chubby and calories.
