Greek Yogurt Panna Cotta Recipe

Panna Cotta is a delicious dessert—a rich, chilled sweet cream that's sure to impress. Originally hailing from Italy, this dessert is traditionally made with a combination of heavy cream and milk for a delightfully silky creation. This version captures the essence of this classic dessert but lightens it up with the addition of some tangy, creamy Greek yogurt.

Things You'll Need

  • 1 envelope unflavored powdered gelatin

  • 2 tbs cold water

  • 1 3/4 cup greek yogurt

  • 1/4 cup heavy cream

  • 1 cup whole milk

  • 1/3 cup sugar

  • 1 1/2 tsp vanilla extract

  • pinch kosher salt

  • medium bowl

  • medium saucepan

  • 6, 7 oz ramekins, lightly greased

  • 1 1/2 cups of fresh fruit of choice for garnish

Step 1

Add the 3 tablespoons of water to a small bowl and sprinkle the packet of gelatin over the top. Give the gelatin a quick stir, and set aside for 3-4 minutes so the gelatin can bloom.

Step 2

Add the greek yogurt and the heavy cream to a medium bowl and whisk together until smooth.

Step 3

Add the sugar and milk to a saucepan and over medium heat. Allow the milk mixture to come up to a gentle simmer, then immediately remove from heat. Add the softened gelatin to the saucepan and whisk until fully dissolved and the mixture is smooth.

Step 4

Slowly whisk the warm milk mixture into the greek yogurt, followed by the vanilla extract, and salt until combined. Ladle half a cup of the mixture into the 7 ramekins, loosely cover with plastic wrap, and place in the fridge until set (about 4 hours) or store overnight.

Step 5

Serve the panna cotta in the ramekin, or remove from the dish by running a knife along the edge of the panna cotta and invert it onto a plate. Top with sliced fruits of choice and enjoy.

Final product (Image: 5)


You may have to tap/shake the ramekin a bit to loosen the panna cotta.