Honey and Greek Yogurt Panna Cotta

A serving of the panna cotta recipe topped with raspberries on a plate with a spoon.

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Prep Time15

Cook Time5

Chilling Time4

Total Time4 20

Course: Dessert

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 296.6kcal

Author: Mark Beahm

Ingredients

Vegetable oil (for greasing the ramekins)
2 tablespoons cold water
2 teaspoons vanilla extract
1 1/4 teaspoons powdered unflavored gelatin
1 1/2 cups whole milk Greek yogurt (340g)
1 1/2 cups heavy cream, divided (360ml)
3 tablespoons honey (63g)
1/8 teaspoon kosher salt

Honey Macerated Berries

6 ounces fresh berries (170g), washed and sliced, if large
1 tablespoon honey
1 teaspoon lemon juice

Instructions

Grease the ramekins. Lightly grease the inside of 6 (6-ounce) ramekins with vegetable oil. If you don’t plan on unmolding the panna cotta, leave them ungreased.
Bloom the gelatin. In a small bowl, add the water and vanilla extract. Sprinkle the gelatin over the mixture and set aside to soften.
Mix the yogurt and cream. In a large bowl, whisk together the yogurt and 1/2 cup of the cream. Set on a damp towel next to the stove.
Dissolve the honey and gelatin. In a small saucepan, bring the remaining 1 cup of cream, honey, and salt to a simmer over low heat, stirring occasionally to dissolve the honey, about 5 minutes. Once the cream mixture reaches a bare simmer, remove it from the heat. Add the gelatin mixture and whisk to dissolve.
Make the panna cotta. While whisking, pour the hot cream mixture into the bowl of Greek yogurt. Continue mixing until smooth.
Divide and chill. Divide the mixture evenly among the ramekins. Cover loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight.
Macerate the berries. In a medium bowl, add the berries. Drizzle the honey and lemon juice over the berries, then gently toss to combine. Let sit at room temperature for at least 30 minutes.
Unmold the panna cotta. Bring a small saucepan of water to a simmer. Dip the bottom of one ramekin in the water for 5 seconds. Place a plate upside down on the ramekin and flip it over, gently shaking to loosen the panna cotta. If it doesn't release, dip it in the water for a few more seconds. Repeat with the remaining ramekins. Alternatively, serve the panna cotta straight from the ramekins.
Finish and serve. Top each panna cotta with a spoonful of the macerated berries and serve. Store unmolded panna cotta in the refrigerator, loosely covered with plastic wrap, for up to 2 days.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the honey used in this recipe.
Use half and half: For a lighter dessert, you can substitute half and half for the cream. To compensate for the lower fat content, increase the gelatin to 1 1/2 teaspoons to ensure it sets firm enough.
Wait on the fruit: Wait to prepare the macerated berries until 30 minutes to 3 hours before serving. You can macerate the berries further in advance in the fridge, but they will keep softening the longer they sit.

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