This vanilla-scented, honey-sweetened Yogurt Panna Cotta is a dream to make. You can top it with honey-roasted strawberries, or just about anything else you like. And it only takes about 20 minutes of active time in your kitchen.
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Making Yogurt Panna Cotta
Gelatin gives panna cotta its characteristic bounce, and gelatin needs time to set. So begin making this recipe the day before you plan to serve it.
You’ll start first by softening, or blooming, your gelatin in a bowl with warm water. Next, you’ll warm the cream and honey together, and then whisk in the gelatin. Then, you’ll need to incorporate the gelatin into your yogurt.
So, just whisk that warmed cream, honey and gelatin straight into your yogurt. Then pour it into individual ramekins, and allow them to chill in the fridge until set. Top your yogurt panna cotta with honey-roasted strawberries (or anything else you like) and serve cold.
Yogurt Panna Cotta Recipe
Instructions
- Pour the water iin a small bowl, and sprinkle the gelatin over it, allowing it to soften about five minutes.
- Pour the cream into a small saucepan, and whisk in the honey. Warm the cream and honey over medium heat until bubbles begin to form along the walls of the pan, then whisk in the soften gelatin and water.
- While the cream and honey warm, spoon the yogurt into a large mixing bowl and whisk in the vanilla, continuing to whisk the yogurt until it becomes lighter, like whipped cream.
- Fold the cream, honey and gelatin into the yogurt, incorporating them well. Pour the yogurt into molds that hold about a half cup. Transfer them to the refrigerator and allow them to set overnight.
- While the Yogurt Panna Cotta sets, heat the oven to 400 F. Hull the strawberries, and then cut them lengthwise into strips about one-eighth inch thick. Transfer them into a mixing bowl, and coat them lightly with two tablespoons honey. Spread them in a single layer on a baking dish, and roast for fifteen minutes or until darkened and slightly caramelized.
- To serve, pull the panna cotta out of the refrigerator and spoon strawberries over them.
Evelyn Smith says
This spring I roasted strawberries this way. They were incredible. The closest thing to jam without all the sugar. So as the summer moved along and other fruits came on, I started roasting those the same way. I have tried brambles (they are a bit seedy, but I don’t mind) and now blueberries. They are incredible too. Just had roasted blueberries on my spelt sourdough toast this morning and am making a new batch of roasted blueberries. Their season will pass soon. I don’t know how long the roasted berries will keep in the frig; I suppose at least a couple of weeks. We eat it before we can find out. I have been freezing fruits in pound portions, so I can enjoy them roasted this winter. They may need to roast a little longer to thicken the syrup. I have been thinking about adding basil, as in the comment above, but had not considered ginger . . . now I am! ThanX for a simply wonderful addition to our food repertoire.
Jenny says
What a wonderful idea to roast the blueberries. I’m going to try that, too.
Cynthia says
Your website is my favorite food and lifestyle site of all time. Your concept and your content are brilliant and speak to what I value in life: making everything from scratch and appreciating where your food comes from and at what cost. Thanks for all you do and keep doing it please !!
Lynna says
What a delicious recipe. I added some ginger syrup and vanilla stevia since I like it a bit sweeter. Also used 1/2 honey 1/2 ginger syrup to roast strawberries……added 2 tsp chopped fresh basil after roasting. AMAZING. Would love to see nutrition info for your recipes though!
Alicia says
I made this yesterday and it’s delicious. It set up wonderfully with no weird layers. I added lemon zest and some lemon juice, and then topped it with a fresh raspberry sauce. It was really good!
Angela says
::sniff:: The discount code seems to have been good for only one day. Alas, I will not be purchasing any gelatin today.
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Sarah Atshan says
Roasting strawberries sounds magnificent. I typically eat mine raw and in salads, but I’m excited to try it this way. Thanks so much for the idea Jenny. Glad you hear you are settled in your new home. Hope you enjoy all the sea has to offer (LOTS of delicious seafood).
Katie says
Hello Jenny,
Thank you for such a great recipe and blog post!!! I am definitely going to make this panna cotta.
You are awesome. Thank you for your wisdom and enthusiasm.
warmly,
Katie
Barb says
Hi Jenny. I have your first book and love it. Looking forward to your second one.
I went out out and picked 25# of strawberries the other day and quickly froze them. I wish I had seen your recipe first. Do you think roasting frozen strawberries would work in your recipe?
Julie says
Of all desserts, Panna cotta is my favorite. This yogurt based recipe sounds wonderful. I have been making Bulgarian whole milk (plus extra cream) yogurt. Do you think I could use it instead of the Greek yogurt?
carrie says
I have been unsuccessfully trying to make yogurt from organic whole milk and an organic Bulgarian yogurt for a starter. Not having good results. Any helpful tips you would share? Thank you!
Julie says
Carrie, I have had real good results with “cultures for Health ” Bulgarian starter. It’s a yogurt that requires heating the milk to 180, holding it there for a few minutes and then cooling the milk to about 115. Add the starter to the milk and pour into vessels of your choice. I use a “Brod and Taylor” dough proofing box as the warm environment for the yogurt. For one hour the yogurt is at 120 and then I turn the box temperature down to 86 and keep it there for about 11 hours. Such lovely yogurt each time. (PS adding some cream to the milk before you heat it will make the yogurt even creamier). Reserve some yogurt out for the next batch.
I have heard good things about using an Excaliber dehydrator as the warm environment for the yogurt.
Julie says
Jenny, I made this using Bulgarian yogurt and was so pleased with the outcome. No separation of layers that I see when I make pan a cotta using milk and cream recipes. I topped ours with blackberries. I also found that my recipe set up in only a few hours, which is good for me because I could not wait to try some!
Christine Spaulding says
I’m so glad you guys are here!! 🙂 Moving is incredibly exhausting and overwhelming.
Thank you for posting this recipe!
I thought of you when I got this email about the CedarRoot Folk School and thought I would pass it along your way. I haven’t been to it but I am fascinated by all of their classes. https://snt146.mail.live.com/?tid=cmLokmZmEF5RGDfQAjfeSnkg2&fid=flinbox or here
http://cedarrootfolkschool.org/classes
They have an edible landscaping class that looked interesting.
Please let me know if I can help you guys in any way!!