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.
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.
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.
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.
Pour the panna cotta mixture into ramekins, glasses, or molds.
Cover and chill for at least 4 hours, or until completely set.
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.
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.
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.
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!
4 servings