This shelf holds just one thing, so we build dessert instead of dinner. Silken panna cotta sets while you bake shortbread; both come together in twenty minutes for a two-course meal that feels like something you planned.

Serves 2. 35 minutes, 15 at the stove.

About 820 calories a serving, 23 g protein, 55 g carbohydrate, 58 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C]. Mix 1/2 cup flour, 1/4 teaspoon salt, and 3 tablespoons sugar in a bowl. Cut in 4 tablespoons cold butter until the mixture looks like coarse meal. Press into a small baking sheet or pie tin and bake until golden, about 12 minutes.12 min
2. While the shortbread bakes, warm 1/2 cup heavy cream in a small saucepan over low heat. Sprinkle 1 teaspoon gelatin over 2 tablespoons water in a bowl and let sit for one minute, then stir into the warm cream until dissolved. Remove from heat and let cool for two minutes.
3. Fold the 14 oz yogurt into the cream mixture until combined. Divide between two bowls or glasses and refrigerate until the shortbread is done, about five minutes.5 min
4. Break the shortbread into bite-sized pieces. Serve the panna cotta with shortbread pieces on top or on the side.

Note Swap the cream for more yogurt if you have it, though the panna cotta will be lighter and set less firmly. The panna cotta keeps refrigerated for one day. Serve with tea or coffee.