Honey Yogurt Panna Cotta with Pistachio Dust is a delicately sweet, creamy Italian-inspired dessert that balances the richness of cream with the tang of yogurt and the floral warmth of honey. Topped with finely ground pistachios (“dust”), this no-bake treat is both elegant and effortless — perfect for dinner parties or a refined make-ahead dessert.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 4 hrsTotal Time 4 hrs 20 minsFor the Panna Cotta
1 cup heavy cream
½ cup whole milk
¼ cup honey (mild-flavored, like clover or wildflower)
1 ½ tsp unflavored gelatin powder (or 1 gelatin sheet)
1 ½ cups plain full-fat Greek yogurt
1 tsp vanilla extract
Pinch of salt
For the Pistachio Dust
¼ cup shelled pistachios, lightly toasted
½ tsp sugar (optional, for sweetness)
Pinch of cardamom (optional)
Optional Garnishes
Extra honey for drizzling
Edible flowers
Fresh figs, pomegranate arils, or berries
Bloom the Gelatin
1
Sprinkle gelatin over 2 tbsp cold water in a small bowl. Let sit for 5 minutes to bloom.
If using gelatin sheet, soak it in cold water until soft, then squeeze out excess water.
Heat the Cream Mixture
2
In a saucepan, combine heavy cream, milk, and honey.
Warm over medium heat until just steaming , not boiling.
Remove from heat and stir in the bloomed gelatin until completely dissolved.
Let the mixture cool for 5–10 minutes .
Add Yogurt & Vanilla
3
In a mixing bowl, whisk the Greek yogurt until smooth.
Slowly add the cooled cream-gelatin mixture while whisking continuously.
Stir in vanilla and a pinch of salt.
Portion & Chill
4
Pour the panna cotta mixture into ramekins, glasses, or molds .
Cover and chill for at least 4 hours , or until completely set.
Make the Pistachio Dust
5
Place toasted pistachios in a food processor or spice grinder.
Pulse until finely ground — like coarse sand, not paste.
Stir in a touch of sugar or cardamom if desired.
Serve
6
If using ramekins and unmolding, dip the bottoms briefly in warm water to loosen.
Sprinkle the tops with pistachio dust just before serving.
Drizzle with a touch of honey or garnish with fruit or flowers if desired.
Serving Suggestions
7
Serve in stemless wine glasses or espresso cups for modern elegance.
Perfect palate cleanser after rich or spicy meals.
Pair with mint tea or sparkling rosé for a refined finish.
Variations
8
Dairy-free version: Use coconut cream and almond yogurt.
Flavor twist: Swap vanilla for orange blossom water or rosewater.
Texture boost: Top with crushed pistachio brittle for crunch!
Ingredients For the Panna Cotta
1 cup heavy cream
½ cup whole milk
¼ cup honey (mild-flavored, like clover or wildflower)
1 ½ tsp unflavored gelatin powder (or 1 gelatin sheet)
1 ½ cups plain full-fat Greek yogurt
1 tsp vanilla extract
Pinch of salt
For the Pistachio Dust
¼ cup shelled pistachios, lightly toasted
½ tsp sugar (optional, for sweetness)
Pinch of cardamom (optional)
Optional Garnishes
Extra honey for drizzling
Edible flowers
Fresh figs, pomegranate arils, or berries
Directions Bloom the Gelatin
1
Sprinkle gelatin over 2 tbsp cold water in a small bowl. Let sit for 5 minutes to bloom.
If using gelatin sheet, soak it in cold water until soft, then squeeze out excess water.
Heat the Cream Mixture
2
In a saucepan, combine heavy cream, milk, and honey.
Warm over medium heat until just steaming , not boiling.
Remove from heat and stir in the bloomed gelatin until completely dissolved.
Let the mixture cool for 5–10 minutes .
Add Yogurt & Vanilla
3
In a mixing bowl, whisk the Greek yogurt until smooth.
Slowly add the cooled cream-gelatin mixture while whisking continuously.
Stir in vanilla and a pinch of salt.
Portion & Chill
4
Pour the panna cotta mixture into ramekins, glasses, or molds .
Cover and chill for at least 4 hours , or until completely set.
Make the Pistachio Dust
5
Place toasted pistachios in a food processor or spice grinder.
Pulse until finely ground — like coarse sand, not paste.
Stir in a touch of sugar or cardamom if desired.
Serve
6
If using ramekins and unmolding, dip the bottoms briefly in warm water to loosen.
Sprinkle the tops with pistachio dust just before serving.
Drizzle with a touch of honey or garnish with fruit or flowers if desired.
Serving Suggestions
7
Serve in stemless wine glasses or espresso cups for modern elegance.
Perfect palate cleanser after rich or spicy meals.
Pair with mint tea or sparkling rosé for a refined finish.
Variations
8
Dairy-free version: Use coconut cream and almond yogurt.
Flavor twist: Swap vanilla for orange blossom water or rosewater.
Texture boost: Top with crushed pistachio brittle for crunch!
Honey Yogurt Panna Cotta with Pistachio Dust
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