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
Yogurt Panna Cotta
- 1/4 cup water
- 1 tablespoon gelatin
- 1 cup heavy cream
- 1/4 cup honey
- 3 cups yogurt
- 1/2 teaspoon vanilla extract
- 1 pound strawberries
- 2 tablespoons honey
- 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.