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Greek Yogurt Honey Panna Cotta

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

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.

 1 cup heavy cream
 ¼ cup honey (plus more for drizzling)
 1 tsp vanilla extract
 1 ½ tsp powdered gelatin
 2 tbsp cold water
 1 cup full-fat Greek yogurt
 Pinch of salt
Optional Garnishes
 Crushed pistachios or almonds
 Fresh berries or figs
 Edible flowers or mint leaves
Bloom the Gelatin
1

  1. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water.

  2. Let sit for 5 minutes to soften.

Make the Cream Mixture
2

  1. In a saucepan over medium heat, warm the cream, honey, vanilla, and a pinch of salt.

  2. Stir just until it starts to steam and the honey is dissolved — do not boil.

Add the Gelatin
3

  1. Remove cream mixture from heat.

  2. Stir in bloomed gelatin until completely dissolved (strain if needed to ensure smoothness).

  3. Let cool for 5–10 minutes, then whisk in the Greek yogurt until smooth.

Pour and Chill
4

  1. Pour into 4 small ramekins or glasses.

  2. Cover and refrigerate for at least 4–6 hours, or until fully set.

Serve
5

  1. Serve directly in the ramekins or unmold onto plates.

  2. Drizzle with extra honey and top with nuts, berries, or herbs.

Tips & Pairings
6

  • 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

Nutrition Facts

4 servings

Serving size