Greek Yogurt Panna Cotta

Let Me Tell You About My Greek Yogurt Panna Cotta Obsession

The first time I tried making Greek Yogurt Panna Cotta was after seeing (well, drooling over) a photo on some random blog I can’t even remember now. It looked all fancy—like something you’d order at a restaurant and then feel smug about. But honestly? I was mostly motivated by the fact that I had a tub of Greek yogurt about to expire in the fridge (classic). My first batch, I’ll admit, was a little more wobbly than intended—my brother said it looked like a jellyfish at low tide. But after a couple tries, I got it just right, and it became my sneaky “I’m secretly an elegant entertainer” dessert. Anyway, if you want a creamy, not-too-sweet treat that’s stupidly simple to pull off, this is for you.

Why I Keep Coming Back to This Recipe

• I make this when I can’t deal with the oven, or it’s too hot to bake (summer here is no joke, mate).
• My family goes wild for this because it’s lighter than your usual panna cotta, but still tastes fancy—like you tried harder than you actually did.
• It’s also great for last-minute dessert panic. (You know, when someone texts, “Coming over in 2 hours!” and you’re still in pajamas.)
• I used to panic about unmolding desserts but, real talk, if you mess up and it plops out sideways, just say it’s “rustic”—works every time.

What You’ll Need (And What You Can Get Away With Substituting)

• 2 teaspoons powdered gelatin (sometimes I use sheet gelatin, but it’s fiddlier—use about 2 sheets if you’re feeling fancy)
• 1/4 cup cold water (tap is fine, or just use milk if you want a creamier vibe)
• 1 1/2 cups heavy cream (I’ve cheated and used half-and-half—it sets up softer but still works; also, my nan insisted on local cream, I usually just grab whatever’s on special)
• 1/3 cup granulated sugar (honey works, but start with a little less and taste as you go—it’s sweeter than sugar, I always forget this)
• 1 teaspoon vanilla extract (or scrape half a vanilla pod if you’ve got it, which I almost never do)
• 1 1/2 cups Greek yogurt (I use full-fat for max creaminess, but low-fat isn’t the end of the world; I’ve even used vanilla yogurt in a pinch, just cut the sugar a bit)
• Pinch of salt (yes, really, it actually makes it taste better)

How I Make Greek Yogurt Panna Cotta (With a Little Chaos)

1. First, sprinkle the gelatin over cold water in a small bowl. Let it sit for 5 minutes (don’t rush this; it needs to bloom—looks weird but that’s normal).
2. Meanwhile, in a saucepan, combine the cream and sugar. Heat over medium, stirring often, until the sugar dissolves and the cream is hot but not boiling—if you see bubbles, it’s probably too hot, just take it off the heat.
3. Remove from the heat and stir in the bloomed gelatin until it’s totally dissolved. I usually stand there, squinting, stirring for ages just to be sure it’s all melted (nobody wants a surprise chewy bit in their panna cotta).
4. Let this cool for about 10 minutes. If you’re impatient (me, always), just pop the saucepan in a shallow bowl of cold water. Don’t add yogurt yet or it’ll split.
5. Whisk in the vanilla and a pinch of salt, then gently fold in the Greek yogurt. (This is where I usually sneak a little spoonful—cook’s treat, you know?)
6. Pour the mixture into lightly oiled ramekins or glasses (I once used empty jam jars and they looked accidentally cute).
7. Chill in the fridge for at least 4 hours. Overnight is even better, in my opinion, but who’s that patient?
8. To unmold, run a thin knife around the edge and dip the bottom in warm water for a few seconds. Or just serve in the jar—way less stressful.

Things I’ve Learned (The Hard Way)

• I once tried using coconut yogurt. It… didn’t set. Wouldn’t recommend unless you like your desserts drinkable.
• If you add berries before the mixture sets, they float—looks cool, but you might get weird textures.
• Don’t skip the pinch of salt. I know it sounds odd, but it actually makes the vanilla pop.
• Sometimes my panna cotta sweats (like, little drops on the surface). It’s fine, just blot with a paper towel before serving.

Variations I’ve Tried (Some Sorta Worked…)

• Swapping honey for sugar—as I said, use less and taste as you go.
• Adding 1 tablespoon lemon zest with the vanilla for a bright, zippy flavor (this one’s a win).
• Once tried mixing in a swirl of strawberry puree. Looked cool, but honestly just made a mess. I’d say layer it instead if you want a fruit version.
• Mixing in a little instant espresso powder gives a coffee kick—though my kids said it “tasted like grown-up pudding”.

Gear I Use (But You Can Improvise)

• Small saucepan—if you don’t have one, just use a microwave-safe bowl and heat in blasts (but watch it closely, cream boils over faster than you’d think!)
• Whisk—fork works in a pinch, just takes longer.
• Ramekins or any small cups/jars—seriously, I’ve used teacups before. Looks a bit posh.

Keeping It Fresh (If You Somehow Have Leftovers)

These keep in the fridge, covered, for up to 3 days—but let’s be honest, in my house it never lasts more than a day. If you do end up with extras, I think it tastes even better the next day, like it all settles and the flavors mellow.

How We Serve It (And Sometimes Get Carried Away)

I almost always top mine with fresh berries (I mean, if I remembered to buy them). My sister loves a drizzle of honey and a sprinkle of pistachios. If you want to get proper fancy, try a spoonful of quick berry compote—I use this guide sometimes—or even a little shaved dark chocolate, which my uncle insists is “the only way.” There was one Christmas where my cousin dumped homemade granola on top, and honestly, it was pretty brilliant.

Things I Wish Someone Had Told Me (Pro Tips, Sorta)

• I once rushed the gelatin blooming step—ended up with sad, unset panna cotta soup. Don’t be like me. Give it time.
• Actually, I find it works better if you let the cream cool a bit before adding yogurt, otherwise it sometimes splits.
• If you unmold too soon, you get panna cotta puddles. Just wait, or serve in glasses and avoid the drama.

FAQ—Because People Actually Ask Me These Stuff

• Can I make this dairy free? Sorta. I tried with coconut yogurt and almond milk once. It set very softly—maybe too soft, but for a looser dessert it’s fine. Just don’t expect a classic panna cotta.
• Do I need to oil the ramekins? I usually do, but sometimes I forget. If you’re serving in the jar/cup, skip it. If you want to unmold, a tiny bit of oil helps.
• Can I double the recipe? Oh, absolutely. I’ve made a big batch in a trifle bowl before, then just scooped it out like a casual pudding. Looks messy but tastes great.
• Is Greek yogurt panna cotta healthy? It’s lighter than most desserts, but still dessert—there’s cream and sugar in there (no magic, sorry!). That said, you can use low-fat or less sugar; it’s forgiving.
• Where do you get your ramekins? Picked mine up at a charity shop for a quid each. But any small glass or cup does the job! Or check out Lakeland—they have loads.

So, there you go. Greek Yogurt Panna Cotta: easy, a little bit posh, and totally adaptable. If you try a weird variation, let me know; I’m always up for an experiment (even the ones that flop).

★★★★★ 4.80 from 188 ratings

Greek Yogurt Panna Cotta

yield: 4 servings

prep: 15 mins

cook: 5 mins

total: 50 mins

A light and creamy twist on the classic Italian dessert, this Greek Yogurt Panna Cotta combines tangy yogurt with silky smooth gelatin for a refreshing and elegant treat.

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Ingredients

• 1 1/2 cups plain Greek yogurt
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 1/2 teaspoons unflavored gelatin powder
• 2 tablespoons cold water
• 1 teaspoon vanilla extract
• Fresh berries and honey, for serving

Instructions

1. 1
   In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
2. 2
   In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.
3. 3
   Remove the saucepan from the heat and stir in the bloomed gelatin until completely dissolved.
4. 4
   In a large bowl, whisk together the Greek yogurt and vanilla extract. Gradually whisk in the warm cream mixture until smooth.
5. 5
   Pour the mixture evenly into 4 ramekins or serving glasses. Refrigerate for at least 4 hours, or until set.
6. 6
   Serve chilled, topped with fresh berries and a drizzle of honey.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 260 caloriescal

Protein: 10gg

Fat: 15gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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