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.

Jump to Recipe

Three glasses filled with yogurt panna cotta and honey roasted strawberries.

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.

Rate this Recipe

6 servings

Yogurt Panna Cotta Recipe

Yogurt panna cotta, tart, creamy and faintly sweet, makes a lovely, light spring and summertime dessert. Strawberries, roasted with a touch of honey, give the panna cotta a lovely jammy note.

Prep Time10

Cook Time5

Refrigerator8

Total Time8 20

Print Save Recipe Click to Remove Ads

Ingredients

Yogurt Panna Cotta

¼ cup water
1 tablespoon gelatin
1 cup heavy cream
¼ cup honey
3 cups yogurt
½ teaspoon vanilla extract

Honey-Roasted Strawberries

1 pound strawberries
2 tablespoons honey

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.

Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.