Yogurt Honey Panna Cotta

Ingredients

• 240 ml (1 cup)double cream
• 15 ml plus 60 ml (1 tablespoon plus 1/4 cup)honey
• 1vanilla pod
• 120 g (1/2 cup)plain Greek yoghurt
• 4.5 g (1 and 1/2 teaspoons)powdered gelatine
• 60 ml (1/4 cup)cold water
• to tastefresh raspberries
• to tastehoney, for drizzling

Instructions

1. 1

   Infuse the cream

   Pour the cream and 15 ml honey into a heavy-based saucepan. Split the vanilla pod lengthways, scrape out the seeds with the back of a knife, and add both the seeds and pod to the pan. Whisk over medium heat until the cream simmers, without letting it boil, then simmer for 1 minute while whisking. Turn off the heat, cover the pan and leave it for 5 minutes.

2. 2

   Bloom the gelatine

   Whisk the gelatine into 60 ml cold water in a bowl. Set aside for 5 minutes to bloom.

3. 3

   Dissolve the gelatine

   Return the cream to medium heat and whisk in the bloomed gelatine for 5 minutes, until it has dissolved into the cream.

4. 4

   Mix the yoghurt

   In a separate bowl, whisk the Greek yoghurt with 60 ml honey until smooth. Strain the cream mixture into the yoghurt and whisk to combine.

5. 5

   Chill to set

   Divide the mixture between 4 ramekins or bowls. Cover with cling film and refrigerate for 4 hours, until set.

6. 6

   Unmould and serve

   To unmould, dip each dish carefully in boiling water for a few seconds, then run a knife around the edge. Place a plate over the dish and turn it over; shake gently if needed to release the panna cotta. Alternatively, serve it in the bowl with fresh raspberries and an extra drizzle of honey.

What is panna cotta?

Panna cotta, meaning “cooked cream” in Italian, is a chilled dessert set with gelatine. Its appeal is a smooth, delicate texture rather than the firmness of a baked custard.

This version combines cream with Greek yoghurt and honey. The yoghurt brings a light tang, while vanilla infuses the cream with warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 5g protein, 31g carbs, 18g fat.

Cream contributes most of the fat and energy, while honey supplies most of the sugars and carbohydrates. Greek yoghurt adds some protein, though this dessert is not a major protein source. Serve a ramekin with fresh raspberries for a fruity contrast, or pair it with a more substantial meal that includes vegetables and a protein-rich main.

Infusing the vanilla

Seeds and pod: scrape the seeds into the cream, then add the empty pod too. Letting the covered pan stand for 5 minutes gives the vanilla time to flavour the cream.

Gentle heat: bring the cream only to a simmer and keep whisking. Boiling is unnecessary and can make it harder to handle smoothly.

Getting a smooth set

Bloom first: whisk the gelatine into cold water and leave it for 5 minutes before adding it to the cream. This helps it disperse rather than forming dry clumps.

Dissolve thoroughly: whisk the gelatine into the reheated cream for the full 5 minutes. Straining the cream before it meets the yoghurt also catches the vanilla pod and any small lumps.

Balancing cream and yoghurt

Yoghurt mixture: whisk the Greek yoghurt with the honey until smooth before adding the cream. This makes it easier to combine the two mixtures evenly.

Slow combining: strain the cream into the yoghurt and whisk until uniform. The finished mixture should be pourable and free of visible streaks.

Allowing time to set

Chilling: divide the mixture between 4 dishes and refrigerate for 4 hours. The 10-minute preparation time does not include this setting time.

Doneness: the panna cotta should hold its shape when turned out, with a slight wobble rather than a liquid centre. If it does not release cleanly, dip the dish in boiling water for just a few seconds and try again.

Serving the panna cotta

In a bowl: serving it in its ramekin avoids the need to unmould it. Add raspberries and a light drizzle of honey just before serving.

On a plate: loosen the edge with a knife, then invert the dish over a plate. Keep the warm-water dip brief so the outside softens just enough to release.

Recipe notes & tips

• Use a heavy-based saucepan to help heat the cream evenly.
• Scrape the vanilla seeds into the cream and add the pod for the infusion.
• Whisk the gelatine with cold water and allow it to bloom for 5 minutes.
• Strain the cream mixture before combining it with the yoghurt.
• Cover the ramekins before chilling so the surface stays protected.
• Dip ramekins in boiling water only briefly when unmoulding.

Variations

• Citrus finish: add finely grated lemon zest to the yoghurt mixture for a fresh note.
• Berry topping: swap the raspberries for sliced strawberries or blueberries.
• Vanilla extract: use a little vanilla extract instead of a pod if that is what you have.
• Fruit coulis: spoon a berry purée over the set panna cotta instead of drizzling honey.
• Individual glasses: set the mixture in small glasses and serve without unmoulding.

Common mistakes to avoid

• Boiling the cream: keep it at a gentle simmer so it does not boil over or reduce too much.
• Skipping the bloom: leave the gelatine in cold water for 5 minutes before adding it.
• Adding unmixed gelatine: whisk it into the reheated cream for 5 minutes so it dissolves evenly.
• Leaving the vanilla pod in: strain the cream before mixing it with the yoghurt.
• Rushing the chill: refrigerate for the full 4 hours so the panna cotta can set.
• Overheating to unmould: dip the dish for only a few seconds, then loosen the edge with a knife.

How to store

Cover and refrigerate the panna cotta for up to 2 days, adding raspberries and the finishing drizzle just before serving. Keep it chilled until ready to eat; it is best served cold.

Frequently asked questions