Greek Yogurt Panna Cotta Recipe

Introduction

Greek Yogurt Panna Cotta is a creamy and light dessert that combines the richness of traditional panna cotta with the tangy flavor of Greek yogurt. It’s elegantly simple, making it perfect for a dinner party or a refreshing treat any time.

Ingredients

• 1/4 cup heavy cream
• 1 tablespoon unflavored gelatin (from 1 pouch)
• 1 cup whole milk
• 1/3 cup honey, plus more for serving
• 1 vanilla bean, seeds scraped
• 1/4 teaspoon kosher salt
• 2 cups plain whole-milk Greek yogurt
• Fresh blackberries and/or raspberries, for serving

Instructions

1. Step 1: In a small bowl, stir together the heavy cream and gelatin until combined. Let the mixture sit for about 5 minutes until the gelatin softens.
2. Step 2: While the gelatin softens, heat the milk, honey, vanilla seeds, and salt in a medium saucepan over medium heat. Stir until the honey dissolves and bring to a bare simmer, watching for small bubbles forming around the edges. Remove from heat.
3. Step 3: Add the softened gelatin mixture to the warm milk mixture and stir until the gelatin has completely melted. Then, whisk in the Greek yogurt until fully combined and smooth.
4. Step 4: Divide the yogurt mixture evenly among six 3-inch ramekins placed on a baking sheet. Cover them with plastic wrap and refrigerate until set, at least 4 hours or up to 1 day.
5. Step 5: For serving, optionally unmold the panna cottas by dipping the ramekins briefly in warm water and inverting them onto plates. Top each portion with fresh berries and a drizzle of honey.

Tips & Variations

• For a dairy-free version, try substituting coconut cream for the heavy cream and use plant-based yogurt instead of Greek yogurt.
• Enhance flavor by infusing the milk with lemon zest or fresh herbs like lavender before simmering.
• If you prefer a firmer texture, increase the gelatin to 1 1/2 tablespoons.
• Use other fresh fruits like sliced strawberries or mango for a different fruity twist.

Storage

Store Greek Yogurt Panna Cotta covered in the refrigerator for up to 2 days. It is best enjoyed chilled and fresh, but leftovers can be gently reheated at room temperature for a few minutes before serving if desired. Avoid freezing, as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, powdered gelatin is suitable and often more convenient. Just be sure to bloom it in the cream as described to ensure it dissolves fully and sets properly.

How do I know when the panna cotta is set?

It should feel firm to the touch but still slightly jiggly in the center. If it’s too soft, give it more time to chill in the refrigerator.

Greek Yogurt Panna Cotta Recipe

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This Greek Yogurt Panna Cotta is a creamy, light dessert that combines the richness of heavy cream and whole milk with the tangy goodness of whole-milk Greek yogurt. Infused with vanilla and sweetened with honey, this no-bake panna cotta is set with gelatin and served chilled, topped with fresh berries for a refreshing and elegant treat.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Base Ingredients

• 1/4 cup heavy cream
• 1 tablespoon unflavored gelatin (from 1 pouch)
• 1 cup whole milk
• 1/3 cup honey, plus more for serving
• 1 vanilla bean, seeds scraped
• 1/4 teaspoon kosher salt
• 2 cups plain whole-milk Greek yogurt

For Serving

• Fresh blackberries and/or raspberries
• Additional honey for drizzling

Instructions

1. Bloom the gelatin: In a small bowl, combine the heavy cream and unflavored gelatin. Stir until uniformly mixed and let it sit for about 5 minutes to allow the gelatin to soften and bloom.
2. Heat milk mixture: While the gelatin softens, pour whole milk into a medium saucepan and place over medium heat. Add honey, scraped vanilla bean seeds, and kosher salt. Stir constantly until the honey completely dissolves and the milk starts to bubble gently around the edges, reaching a bare simmer. Remove from heat immediately to avoid boiling.
3. Incorporate gelatin and yogurt: Add the softened gelatin and cream mixture to the warm milk mixture. Stir until the gelatin fully melts. Then, whisk in the Greek yogurt thoroughly to create a smooth, homogenous mixture.
4. Portion and chill: Divide the creamy mixture evenly among six 3-inch ramekins. Arrange the ramekins on a baking sheet and cover them with plastic wrap. Refrigerate for at least 4 hours or up to 1 day to allow the panna cotta to set properly.
5. Serve: Once set, you may unmold the panna cottas by carefully running a knife around the edges or serve them directly in the ramekins. Garnish with fresh blackberries and/or raspberries and drizzle with extra honey before serving for a fresh and sweet finish.

Notes

• To easily scrape vanilla beans, slice the bean in half lengthwise and use the back of a knife to scrape out the seeds.
• Do not let the milk boil to prevent curdling; a gentle simmer is enough.
• If you prefer a firmer panna cotta, you can increase gelatin by 1 teaspoon.
• For unmolding, briefly dip ramekins in warm water to loosen the panna cotta before inverting onto a plate.
• This dessert can be made a day ahead, making it great for entertaining.

Keywords: Greek Yogurt Panna Cotta, gelatin dessert, honey panna cotta, vanilla panna cotta, berry dessert, no-bake panna cotta