yogurt panna cotta

Do you know what panna cotta is?  It’s like creamy jell-o.  But not.  It’s like mousse, and ice cream, and pudding.  But not. There really isn’t anything like it.  I’ve seen panna cotta recipes a gazillion times, and even thought of making it many many times before.  But I always chickened out imagining it was difficult.  I read a few different recipes, blogs, and tips from some of my favorite cookbook authors before  built up the confidence and reassure me it wasn’t as difficult as I had built up in my head.  They all said it’s super easy to make, so I trusted them.  They were so right.  This my first attempt at panna cotta and I nailed it!  And I feel like a complete terd for not making it sooner.  I love this stuff and it may replace my ice cream obsession.  Maybe.

yogurt panna cotta 1

It is sooooo easy and versatile.  You can change the flavors, adjust the sweetness, etc… For this particular batch I wanted to keep it simple, since it was my first time.  Just a  simple yogurt panna cotta with fresh berries, and a dark chocolate sauce to really complete it.

yogurt panna cotta 3

You guys, seriously, this was divine.  Super smooth and creamy.  But not overly sweet or heavy.  It’s amazing how heavy cream can be so light.  Like I said, this is on the brink of my new obsession, it’s too good not to make over and over again.

Yogurt Panna Cotta

Yogurt Panna Cotta


  • 1 packet gelatin
  • 1 1/2 tbsp cold water
  • 1 1/2 cups heavy cream
  • 1 cup plain greek yogurt (I used non fat)
  • 2 tsp vanilla extract
  • 1/3 cup sugar
  • pinch of salt
  • strawberries
  • dark chocolate sauce


In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

In a medium bowl, whisk together 3/4 cup of the cream, yogurt, and vanilla extract.

Heat the remaining 3/4 cup of cream, sugar and salt in a small saucepan and bring to a simmer over medium heat. Once it’s warmed, turn off the heat and add the softened gelatin to the hot cream and stir to dissolve.

Pour the hot cream/gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins (or small cups) and refrigerate uncovered until cold (about 3 hours).

To serve, run a small knife around each dessert in the ramekin and invert each ramekin onto a dessert plat. Top with strawberries and dark chocolate sauce.

*Panna Cotta will stay fresh in the fridge for a few days. Just cover it with plastic wrap to keep it fresh.


Recipe adapted from Ina Garten