This Greek Yogurt Honey Panna Cotta is a lighter, tangier version of the traditional Italian custard. Cream and yogurt combine to create a smooth, silky texture, while honey adds natural sweetness and a hint of floral aroma. It's no-bake, easy to make, and incredibly elegant when served with fruit, nuts, or a drizzle of extra honey.
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In a small bowl, sprinkle gelatin over 2 tablespoons of cold water.
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Let sit for 5 minutes to soften.
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In a saucepan over medium heat, warm the cream, honey, vanilla, and a pinch of salt.
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Stir just until it starts to steam and the honey is dissolved — do not boil.
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Remove cream mixture from heat.
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Stir in bloomed gelatin until completely dissolved (strain if needed to ensure smoothness).
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Let cool for 5–10 minutes, then whisk in the Greek yogurt until smooth.
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Pour into 4 small ramekins or glasses.
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Cover and refrigerate for at least 4–6 hours, or until fully set.
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Serve directly in the ramekins or unmold onto plates.
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Drizzle with extra honey and top with nuts, berries, or herbs.
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To unmold: dip ramekins in warm water for 5 seconds and invert onto a plate
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Use orange blossom or thyme honey for unique flavor
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Pair with herbal tea or a chilled Moscato
Ingredients
Directions
-
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water.
-
Let sit for 5 minutes to soften.
-
In a saucepan over medium heat, warm the cream, honey, vanilla, and a pinch of salt.
-
Stir just until it starts to steam and the honey is dissolved — do not boil.
-
Remove cream mixture from heat.
-
Stir in bloomed gelatin until completely dissolved (strain if needed to ensure smoothness).
-
Let cool for 5–10 minutes, then whisk in the Greek yogurt until smooth.
-
Pour into 4 small ramekins or glasses.
-
Cover and refrigerate for at least 4–6 hours, or until fully set.
-
Serve directly in the ramekins or unmold onto plates.
-
Drizzle with extra honey and top with nuts, berries, or herbs.
-
To unmold: dip ramekins in warm water for 5 seconds and invert onto a plate
-
Use orange blossom or thyme honey for unique flavor
-
Pair with herbal tea or a chilled Moscato