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Greek Yogurt Panna Cotta

Greek Yogurt Panna Cotta

This Greek Yogurt Panna Cotta blends creamy indulgence with a light, tangy twist, featuring a silky texture and vibrant flavor profile. The perfect guilt-free treat for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 6 hours 30 minutes
Servings: 4 servings servings
Course: Dessert
Cuisine: Greek
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup full-fat plain Greek yogurt
  • 1 cup whole milk or cream (or almond/oat milk for lighter version)
  • 1/4 cup raw honey or organic maple syrup
  • 1 tablespoon unflavored gelatin powder (or agar-agar for vegan)
  • 1 teaspoon vanilla bean or extract
  • Pinch of sea salt

Method
 

  1. Bloom the gelatin by sprinkling it over cold milk and letting it sit for 5-10 minutes.
  2. In a heavy-bottomed saucepan, heat remaining milk, sweetener, and vanilla over medium-low heat until warm.
  3. Add the bloomed gelatin to the warm milk, whisking until fully dissolved.
  4. In a bowl, whisk the Greek yogurt until smooth and cream, then temper with a little warm milk mixture.
  5. Gradually combine the rest of the warm liquid into the yogurt, whisking until smooth, then strain through a fine-mesh sieve.
  6. Pour the mixture into ramekins, tap to release air bubbles, and refrigerate for 4-6 hours or overnight until set.

Notes

Let the panna cotta cool to room temperature before refrigerating. Store covered for up to 4 days. Avoid freezing.