Greek Yogurt Panna Cotta Recipe

If you’re searching for a dessert that’s silky, elegant, and refreshingly easy to whip up, Greek Yogurt Panna Cotta is about to become your new obsession. This delightful twist on the Italian classic is creamy and tangy, with a luscious texture that melts in your mouth and just the right balance of luxurious richness and light freshness. Whether you’re making it for a special occasion or simply craving something sweet and satisfying, Greek Yogurt Panna Cotta has all the creamy goodness you love, plus the subtle bite of yogurt that makes every spoonful irresistible.

this Recipe

Ingredients You’ll Need

This is one of those recipes where every ingredient is simple, but each plays a crucial role in creating the perfect taste and right texture. Short ingredient lists like this one put the spotlight on quality—here’s exactly what you’ll need and why.

• Greek Yogurt: The star of the show! Its thick, creamy texture and tangy flavor set this panna cotta apart from the traditional version.
• Heavy Cream: Adds richness and gives the panna cotta its signature smooth, melt-in-your-mouth feel.
• Sugar: Sweetens everything up just enough without overpowering the yogurt’s tanginess.
• Vanilla Extract: Brings fragrant warmth and depth that make the dessert extra inviting.
• Powdered Gelatin: A must-have for that delicate, wobbly set—use unflavored gelatin for best results.
• Cold Water: Used to bloom the gelatin fully so the texture is silky and properly set, never grainy.

How to Make Greek Yogurt Panna Cotta

Step 1: Bloom the Gelatin

Sprinkle the powdered gelatin evenly over a small bowl of cold water. Let it sit for 5–10 minutes until it swells and becomes spongy, which ensures it dissolves smoothly later and gives your Greek Yogurt Panna Cotta that perfect, delicate wobble.

Step 2: Heat the Cream and Sugar

In a small saucepan, combine the heavy cream and sugar. Gently heat the mixture over medium-low, stirring just until the sugar dissolves and tiny bubbles form around the edge — don’t let it boil!

Step 3: Dissolve the Gelatin

Take the pan off the heat and immediately stir in the bloomed gelatin until it’s completely dissolved. If needed, use a whisk and make sure the mixture is silky-smooth and lump-free for the dreamiest panna cotta texture.

Step 4: Stir in Yogurt and Vanilla

Allow the cream mixture to cool slightly for a minute or two, then whisk in the Greek yogurt and vanilla extract. Blend well so you get a luscious, creamy base with no streaks—this keeps the final result beautifully even and glossy.

Step 5: Pour and Chill

Pour the mixture into ramekins, glasses, or even small jars for a modern touch. Chill the Greek Yogurt Panna Cotta in the refrigerator for at least 4 hours, or until completely set. This wait is the hardest part, but totally worth it!

How to Serve Greek Yogurt Panna Cotta

Garnishes

This dessert is stunningly simple, but just a few finishing touches can take it from lovely to absolutely swoon-worthy. Fresh berries, a drizzle of honey, toasted nuts, or a scattering of edible flowers make each serving look and taste like a little work of art.

Side Dishes

Pair your Greek Yogurt Panna Cotta with something contrasting in texture—crisp biscotti, almond tuile cookies, or even a sprinkling of granola adds a playful crunch against that creamy base.

Creative Ways to Present

Let your creativity run wild! Serve in tiny jars for a picnic, tip out onto a chic plate for elegant dinners, or layer with fruit compote in clear glasses for a showstopping trifle effect. The Greek Yogurt Panna Cotta is versatile and ready for any occasion.

Make Ahead and Storage

Storing Leftovers

Got extra Greek Yogurt Panna Cotta? Keep it covered in the refrigerator where it stays lush and fresh for up to 3 days. Just make sure it’s airtight so it doesn’t pick up any fridge flavors.

Freezing

While this dessert is best enjoyed fresh, you can freeze it for up to a month. Wrap ramekins tightly and thaw overnight in the fridge. The texture may be slightly softer after thawing, but the flavor stays delightful.

Reheating

Panna cotta is meant to be served chilled, so there’s no need to reheat. If it accidentally sits out too long and softens, just pop it back in the fridge until it firms up again.

FAQs

Can I use low-fat Greek yogurt instead of full-fat?

You can, but full-fat Greek yogurt gives the creamiest, most luxurious texture. Low-fat will work in a pinch but the flavor and mouthfeel won’t be quite as rich.

What if I don’t have ramekins?

No ramekins, no problem! Use small glasses, jars, teacups, or even pretty bowls. Anything that will hold the mixture while it chills will work just fine for Greek Yogurt Panna Cotta.

Is there a vegetarian alternative to gelatin?

Yes! Agar-agar is a popular vegetarian substitute for gelatin. It does set a bit more firmly and requires a different blooming technique, but it works beautifully in recipes like this.

How do I unmold the panna cotta cleanly?

Run a thin knife around the edge of the ramekin, then dip the bottom briefly in hot water. Flip it onto a plate and give it a gentle shake—your Greek Yogurt Panna Cotta should slide right out with a satisfying jiggle.

Can I flavor the panna cotta with citrus or other extracts?

Absolutely! Try folding in a little lemon or orange zest, almond extract, or a swirl of fruit puree before chilling. Customizing the flavors makes this already perfect dessert even more personal.

Final Thoughts

I hope you’re as excited to make Greek Yogurt Panna Cotta at home as I am to share it. It’s a simple, joyful treat that always feels a bit special—perfect for a celebration, but easy enough to brighten any day. Dive in, get creative, and let your kitchen be filled with creamy, tangy goodness. Happy spooning!

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