Yogurt Honey Panna Cotta is a smooth, melt-in-your-mouth dessert that offers a lighter twist on the traditional Italian treat.
I remember the first time I made panna cotta for a family gathering—it seemed so fancy, yet was surprisingly easy to whip up.
Everyone was wowed by its velvety texture, but what really made it stand out was the slight tang from the yogurt paired with the rich sweetness of honey.
Ever since, it’s become my go-to dessert for special occasions or even when I need a midweek indulgence.
It’s the kind of dish that feels like a luxury but requires minimal effort, making it perfect for anything from a casual dinner to a big celebration
Why I Love This Recipe
One thing I love about panna cotta is its versatility. You can top it with anything from fresh berries to a luscious fruit compote, making each serving feel personalized and colorful.
This dessert is truly a crowd-pleaser, and once you learn how easy it is to prepare, it might just become a staple in your kitchen like it did in mine.
Let’s dive into how you can make this indulgent treat that will impress your guests and keep you coming back for more!
What is Panna Cotta?
Panna cotta is an Italian dessert that literally translates to “cooked cream.” It’s known for its luxurious, creamy texture and delicate wobble.
Traditionally made with heavy cream, sugar, and gelatin, it’s a rich, silky dessert that feels decadent but can be surprisingly light, depending on how you prepare it.
The magic of panna cotta lies in the gelatin, which gives it that soft-set, just-firm-enough texture without the heaviness of a typical custard.
The key is getting the right balance of gelatin—too much will make your dessert jiggle like Jell-O, while too little will leave you with a runny mess.
While classic panna cotta uses cream and sugar, our version lightens things up by using Greek yogurt, which adds not only tang but also a velvety richness. The subtle sweetness from honey ties it all together, creating a perfect balance of flavors.
Panna Cotta Ingredients:
Heavy Cream– The base of the panna cotta, heavy cream gives this dessert its rich, luxurious texture. The creaminess is balanced by the tangy yogurt, making the dessert light and not overly rich.
Honey– Acting as a natural sweetener, honey infuses a mild floral sweetness into the dessert. It pairs perfectly with the tangy yogurt, and its golden hue makes the dish even more inviting.
Greek Yogurt– Using thick, creamy Greek yogurt in place of some of the cream makes this panna cotta lighter, both in calories and texture. It also adds a lovely tang that contrasts beautifully with the honey’s sweetness.
Gelatin– Gelatin is key to giving panna cotta its signature structure. Just enough to hold everything together but not too much to make it rubbery—finding that balance is the secret to success.
Vanilla Bean– For a touch of indulgence, fresh vanilla bean or vanilla extract adds warmth and depth to the flavor profile. Scraping the seeds from the vanilla bean pod gives the panna cotta that signature speckled look.
Fresh Raspberries-The slight tartness of fresh raspberries cuts through the richness of the panna cotta, providing a burst of freshness with every bite. You can also use any other berries or fruit of your choice—mangoes, strawberries, or a berry compote are excellent options.
Taste Variations:
Panna cotta is an incredibly versatile dessert that adapts well to various flavors. While the yogurt and honey combination offers a delicate balance of sweetness and tang, here are a few flavor variations to try:
Citrus Zest-Add the zest of a lemon or orange to the cream for a refreshing, zesty twist.
Coconut Milk Panna Cotta-Substitute half of the cream with coconut milk to give your dessert a tropical flair. Garnish with toasted coconut flakes for added texture.
Matcha Panna Cotta– Whisk in a teaspoon of matcha powder to the cream for an earthy, green tea-infused panna cotta.
Chocolate Panna Cotta– For chocolate lovers, adding melted dark chocolate to the cream before setting it gives a rich, indulgent variation.
How to Make Yogurt Honey Panna Cotta
Infuse the Cream:
In a heavy-bottom saucepan, pour 1 cup of heavy cream and add 1 tablespoon of honey. Split the vanilla bean in half and scrape out the seeds with the back of a knife.
Add both the seeds and the empty pod to the pan. Gently whisk the cream mixture and bring it to a simmer over medium heat. Do not let it boil.
Once it simmers, remove the pan from the heat, cover, and let it sit for 5 minutes to infuse the vanilla flavor into the cream.
Bloom the Gelatin:
In a small bowl, mix ¼ cup of cold water with the gelatin powder. Let it sit for about 5 minutes to allow the gelatin to bloom.
Incorporate Gelatin:
After the gelatin has bloomed, return the cream to medium heat. Add the gelatin mixture to the warm cream and whisk continuously for 5 minutes to ensure the gelatin is fully dissolved.
Prepare Yogurt Mixture:
In a separate mixing bowl, whisk the Greek yogurt with the remaining ¼ cup of honey until smooth.
Combine:
Strain the warm cream and gelatin mixture through a fine mesh sieve into the yogurt mixture to remove any lumps. Whisk together until everything is well combined and smooth.
Set the Panna Cotta:
Divide the mixture evenly into four ramekins or small serving bowls. Cover each with plastic wrap and refrigerate for at least 4 hours, or until set.
Unmold & Serve:
To unmold, dip the ramekins briefly in hot water and run a knife around the edges. Invert onto a plate and garnish with fresh raspberries and a drizzle of honey. Alternatively, serve directly in the ramekin for a more casual presentation.
FAQs
How do I prevent panna cotta from sticking to the mold?
Lightly greasing the ramekins with a neutral oil can help panna cotta slide out more easily when unmolding.
Can I use a different sweetener?
Absolutely! While honey adds a distinct flavor, you can use maple syrup, agave, or regular sugar instead.
Can I make this recipe dairy-free?
Yes, simply swap the heavy cream for coconut milk and use a plant-based yogurt for a dairy-free version. Make sure to check that your gelatin is also vegan if needed.
What’s the difference between crème brulee and panna cotta?
Crème brûlée is a baked custard made with cream, sugar, and egg yolks, and topped with a hard caramelized sugar layer.
It’s rich and creamy with a contrast of textures.
Panna cotta, on the other hand, is a chilled, gelatin-based dessert made from cream and sugar. It’s lighter and smoother, without eggs or baking involved.
Why is Panna Cotta so good?
Panna cotta is loved for its silky, smooth texture and its ability to carry a wide range of flavors.
It’s light, delicate, and refreshing, making it a perfect dessert to pair with various toppings like fruits, sauces, or even a drizzle of honey, which complements its creamy base without being too heavy.
Yogurt Honey Panna Cotta- A Creamy, Light Italian Dessert
Description
Yogurt Honey Panna Cotta is a smooth, melt-in-your-mouth dessert that offers a lighter twist on the traditional Italian treat. Perfect for any occasion, its creamy texture, gentle tang from yogurt, and honey’s sweetness make it a crowd-pleaser. Topped with fresh fruit or compote, this dessert is as elegant as it is easy to prepare. Let’s explore how to make this indulgence perfectly!
Ingredients
Instructions
-
Infuse the Cream:
- In a heavy-bottom saucepan, pour 1 cup of heavy cream and add 1 tablespoon of honey.
- Split the vanilla bean in half and scrape out the seeds with the back of a knife.
- Add both the seeds and the empty pod to the pan. Gently whisk the cream mixture and bring it to a simmer over medium heat.
- Do not let it boil. Once it simmers, remove the pan from the heat, cover, and let it sit for 5 minutes to infuse the vanilla flavor into the cream.
-
Bloom the Gelatin:
- In a small bowl, mix ¼ cup of cold water with the gelatin powder.
- Let it sit for about 5 minutes to allow the gelatin to bloom.
-
Incorporate Gelatin:
- After the gelatin has bloomed, return the cream to medium heat.
- Add the gelatin mixture to the warm cream and whisk continuously for 5 minutes to ensure the gelatin is fully dissolved.
-
Prepare Yogurt Mixture:
- In a separate mixing bowl, whisk the Greek yogurt with the remaining ¼ cup of honey until smooth.
-
Combine:
- Strain the warm cream and gelatin mixture through a fine mesh sieve into the yogurt mixture to remove any lumps.
- Whisk together until everything is well combined and smooth.
-
Set the Panna Cotta:
- Divide the mixture evenly into four ramekins or small serving bowls.
- Cover each with plastic wrap and refrigerate for at least 4 hours, or until set.
-
Unmold & Serve:
- To unmold, dip the ramekins briefly in hot water and run a knife around the edges.
- Invert onto a plate and garnish with fresh raspberries and a drizzle of honey.
- Alternatively, serve directly in the ramekin for a more casual presentation.
- Amount Per Serving
- Calories 82kcal
- % Daily Value *
- Total Fat 0.5g1%
- Cholesterol 3mg1%
- Sodium 31mg2%
- Total Carbohydrate 15g5%
- Sugars 13.5g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is best served fresh, but leftovers can be stored in the fridge for up to 2 days.You can also top with nuts, shredded coconut, or even crushed biscotti for added texture.
