Yogurt Panna Cotta Recipe

This yogurt panna cotta is a delicious idea for a summer brunch. It takes about twenty minutes of hands-on time, then sets in the refrigerator overnight. In the morning, it’s ready to top with fresh fruit and nuts just before serving. Could it be any easier? And there’s something pretty decadent about having “panna cotta for breakfast” too!

For more make-ahead chilled desserts, check out my Easy Panna Cotta, Crème Caramel, and Honey Lavender Crème Brûlée!

What is Panna Cotta?

• Panna cotta means “cooked cream” in Italian. It’s a chilled custard dessert that’s cooked on the cooktop rather than baked, and it gets its structure from gelatin instead of eggs.
• Traditionally, it’s made with heavy cream and sugar, but panna cottas are not just for dessert!
• Reduce the sugar, use Greek yogurt in place of the heavy cream, sweeten it with a little honey, and et voila, a light, spoonable breakfast treat.
• The vanilla bean is what really makes it, and the yogurt gives it such a lovely tang, and the texture is just so delicious! Especially on a hot summer day.

Ingredients:

• Whole Milk: Simmered with the vanilla bean, honey, and gelatin to form the base of the panna cotta.
• Vanilla Bean: Scrape out the seeds and drop the pod in with the milk too, then strain it out once everything is fragrant. Vanilla extract is an easy stand-in; just stir it in once the gelatin is dissolved to keep the strongest vanilla flavor.
• Honey: Sweetens the panna cotta and is what keeps it lighter than a custard made with sugar.
• Unflavored Gelatin: This is what thickens the panna cotta. For a vegetarian option, you can use agar agar powder, a marine-based product you can find at health food stores. I prefer the gelatin sheets for a firmer set, but you can also use gelatin powder.
• Full-Fat Greek Yogurt: Stands in for the heavy cream and gives the panna cotta its lovely tang. Just be sure to use a thick, Greek yogurt rather than regular yogurt, since regular yogurt has much more liquid in it and won’t set up the same way.
  Non-fat Greek yogurt works too if that’s what’s in your refrigerator!
• Raw Nuts and Dried Fruit: Create a delicious, crunchy, chewy topping against the soft panna cotta below.
• Fresh Fruit: I love to use passion fruit, since its tart flavor pairs beautifully with the sweetened panna cotta. Spread the passion fruit over the top of the panna cotta once it’s set, then top with the dried fruits and nuts and any berries you like.

 Step #1: Heat the Milk Mixture

• In a large saucepan, combine the milk, vanilla bean paste and pod, honey, and gelatin.
• Heat until fragrant and whisk to combine, simmering for about 5 minutes to make sure the milk is getting infused with the vanilla bean flavor.
• Continue whisking until the gelatin dissolves and the specks of vanilla bean float to the top.

Step #2: Strain the Milk Mixture

• Transfer the milk mixture into a 4-cup Pyrex pitcher, with a fine mesh sieve placed over the top.
• The sieve will catch the vanilla bean pods and any paste that is too big to fit through the sieve, as well as any scalded milk. This step will ensure that your panna cotta is beautifully smooth when set.
• Transferring the mixture into the pitcher also makes it easier to pour into glasses.

Step#3: Add the Yogurt

• Add the Greek yogurt to the warm milk mixture and whisk to combine.
• Have your glasses out and ready, because panna cotta sets pretty quickly, and the longer you wait to pour it, the greater the chance it will start to set in the pitcher!
• I like to use footed glasses for these because it makes the panna cottas look elegant and fancy for a party, but then you’ll only get about 4 servings.
  To stretch the servings further, you can use small juice glasses.

Step #3: Chill Overnight

• Place the glasses in the refrigerator overnight or for at least four hours to set up.
• Do not cover them with foil or plastic wrap, or they will form condensation and drip into the panna cotta.
• If you have a small sheet tray or casserole dish, place the glasses on that to transfer to the refrigerator; it will make it easier to bring in and out of the refrigerator.

Step #4: Top and Serve

• Serve chilled, straight from the refrigerator.
• Once firm, top each panna cotta with a layer of passionfruit, dried fruits and nuts, and berries of choice.
• Or place them on a buffet and let everyone choose their own toppings!
• Shredded coconut and granola are also great toppings!

Substitutions and Variations

• Use agar agar powder in place of the gelatin for a vegetarian version.
• Swap the topping for whatever fruit is in season. Sliced peaches, blueberries, or pomegranate seeds would all be lovely in place of the raspberries.
• Make these in teacups for a shower, or in small ramekins for a kids’ party.

Why Didn’t My Panna Cotta Set?

The milk mixture may have boiled rather than simmered, which weakens the gelatin. Or it simply needed more time. Give it the full night in the refrigerator before you decide anything went wrong!

How Long Does Panna Cotta Keep in the Refrigerator?

Once set, these will keep covered in the refrigerator for up to 2 days.

Can I Double This Recipe for a Crowd?

Absolutely. Just multiply the ingredients and divide the mixture among more glasses or teacups.

Can I Freeze Greek Yogurt Panna Cotta?

Unfortunately, it doesn’t freeze well; it would turn into ice cream! Stick to the refrigerator for these.

What Can I Serve with This Recipe?

This panna cotta pairs beautifully with my savory Puffy Egg Bake or my Mini Egg Bake Casseroles for your brunch table. Add my Lemon Poppy Seed Scones or my Blueberry Muffins for a baked treat, and my Classic Crumb Cake if you’re feeding a crowd. Put it all together, and you’ve got a lovely Easter Sunday or Mother’s Day brunch!

Pro Tips

• Fill the glasses just halfway, which leaves you plenty of room for the toppings.
• Leave the glasses uncovered in the refrigerator while they set to avoid condensation.
• Pour the mixture into the glasses while it’s still warm and pourable, because it starts to set as soon as it cools.
• Wait to add the nuts, fruits, and berries until the day you serve, so everything stays fresh.