If you’re craving a dessert that’s both refreshing and silky smooth, you’re in for a treat with this Greek Yogurt Panna Cotta with Thyme Berries Recipe. I absolutely love how this version takes the classic Italian panna cotta and adds a light, tangy twist with creamy Greek yogurt and vibrant thyme-infused berries. It’s simple enough to make any day but fancy enough to impress at dinner parties. Keep reading because I’m sharing all my tips to help you nail this dessert every time!
Why You’ll Love This Recipe
- Light and Creamy: Using Greek yogurt instead of heavy cream makes this panna cotta feel indulgent without being too rich.
- Fresh Herb Twist: Thyme berries add a subtle earthiness that perfectly balances the sweet, tangy flavors.
- No-Bake and Easy: You don’t need to be a pro chef—this recipe comes together in just 15 minutes with simple ingredients.
- Make-Ahead Friendly: Chill it in advance to have a stress-free dessert ready when you need it.
Ingredients You’ll Need
These ingredients work in harmony to create a luscious panna cotta that’s delicate and fresh. When shopping, look for full-fat Greek yogurt for the best texture and ripe, flavorful berries for macerating with the thyme.
- Milk: Use whole milk for creaminess while keeping it light compared to heavy cream.
- Gelatin (powdered): This sets the panna cotta — make sure it’s fresh for proper setting.
- Sugar: Adjust to your sweetness preference; I prefer it balanced but not too sweet.
- Lemon zest or vanilla pod: Both add fragrance; I love the brightness lemon zest imparts here.
- Oil for oiling molds: Just a light brush, so your panna cotta unmolds effortlessly.
- Greek yogurt (plain): This is the star — opt for thick and creamy.
- Lemon juice: Adds a fresh acidity that wakes up the dish beautifully.
- Berries (strawberries, blueberries, etc.): Fresh is best; chop strawberries to release their juices.
- Fresh thyme leaves: Adds an unexpected herbal note; mince finely for even distribution.
- Granulated sugar for berries: Helps macerate the fruit and bring out sweetness.
Variations
I like to keep the base recipe classic but love switching things up depending on the season or mood. You can easily make it your own and it’s fun to experiment with flavors!
- Fruit swaps: I once swapped out the strawberries for peaches and sprinkled a little fresh basil instead of thyme—equally fantastic and summery.
- Dairy-free option: You can try coconut yogurt and a little coconut milk, but the texture will be different—still delicious, just less firm.
- Flavor boosts: Adding vanilla bean instead of lemon zest creates a warmer, more comforting dessert if you prefer that profile.
How to Make Greek Yogurt Panna Cotta with Thyme Berries Recipe
Step 1: Bloom the Gelatin
Start by placing about 60 ml of milk in a small bowl and sprinkle in the powdered gelatin. Let it sit for 5-10 minutes so the gelatin blooms and softens. This step is crucial for a smooth set without lumps.
Step 2: Heat the Milk and Sugar Mixture
In a medium saucepan, combine the remaining milk, sugar, and lemon zest (or scraped vanilla pod if using). Heat gently over medium heat, stirring until the sugar dissolves completely. When it just starts boiling, immediately remove it from heat. Avoid boiling too long or you risk a cooked milk flavor.
Step 3: Combine Gelatin and Milk Mixture
Now stir your bloomed gelatin into the hot milk mixture, whisking gently until the gelatin is fully dissolved. Set this aside to cool until just tepid — this cool-down prevents curdling once added to the yogurt.
Step 4: Prepare the Molds
A little trick I learned: brush your molds lightly with oil before pouring in the panna cotta mixture. It makes unmolding so much easier and prettier. Use molds that hold about 180 ml (3/4 cup) each for perfect portions.
Step 5: Mix Yogurt and Milk Mixture
Whisk the Greek yogurt in a large bowl until smooth. Then strain the warm milk mixture through a fine sieve into the yogurt, pressing on the lemon zest or vanilla pod to get all the flavors out. Whisk gently—not too vigorously, or you risk adding air bubbles. Finally, add the lemon juice and stir carefully. Pour this glossy mixture into your prepared molds.
Step 6: Chill and Set
Pop the molds in the fridge and let them chill for at least 6 hours, or ideally overnight. This part requires patience, but trust me, it’s worth the wait! You’ll get a panna cotta that’s perfectly set yet still wonderfully creamy.
Step 7: Macerate the Thyme Berries
While the panna cotta sets, stir together chopped berries, minced fresh thyme, lemon juice, sugar, and a pinch of salt in a small bowl. I like to gently massage the berries with my hands to coat them evenly and release their juices. Let this sit for 10-15 minutes to develop that lovely macerated flavor.
Step 8: Unmold and Serve
When you’re ready to serve, run a knife gently around the edges of the panna cotta to loosen it from the mold. Invert each mold onto individual plates, holding the mold with one hand and the plate with the other, then give it a little shake. The panna cotta will slide out beautifully. Spoon the thyme macerated berries on top and enjoy immediately!
Pro Tips for Making Greek Yogurt Panna Cotta with Thyme Berries Recipe
- Use Full-Fat Greek Yogurt: It gives you that luscious, creamy texture, and I learned that low-fat versions can make the panna cotta a bit grainy.
- Don’t Overheat the Milk: Boiling can cause a cooked flavor; I always take the pan off at the first bubble.
- Chill Overnight if You Can: While 6 hours works, letting it rest overnight results in a silkier texture that’s just unbeatable.
- Be Gentle When Mixing: Whisk carefully to avoid air bubbles, making the panna cotta smooth and glossy rather than frothy.
How to Serve Greek Yogurt Panna Cotta with Thyme Berries Recipe
Garnishes
I love topping this panna cotta with extra fresh thyme sprigs for an elegant touch, plus a little lemon zest for brightness. A drizzle of honey can also add a lovely natural sweetness if your berries are tart. Sometimes, I like to sprinkle finely chopped pistachios for a bit of crunch—it really elevates the whole experience.
Side Dishes
This dessert pairs beautifully with a light fruit salad or a crisp, herbal iced tea. If you want something heartier, a slice of almond or lemon pound cake complements the creamy panna cotta perfectly without overpowering it.
Creative Ways to Present
For special occasions, I’ve served this panna cotta in pretty glass jars layered with thyme berries for a rustic yet chic look. You can also drizzle a fruit coulis on the plate for a restaurant-style presentation that wows your guests. Mini edible flowers make a stunning finish if you want to impress visually.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the panna cotta refrigerated in their molds or airtight containers. I recommend consuming within 2 days for the best texture and flavor. The thyme berries can be stored separately in a covered bowl in the fridge for a day or so.
Freezing
Freezing panna cotta isn’t ideal because the texture can become grainy when thawed. I’ve tried it once and found the creamy smoothness diminished, so I suggest enjoying it fresh instead.
Reheating
This dessert is best served chilled and isn’t really meant for reheating. If you want to warm the berries slightly, do so gently on the stove or in the microwave, but keep the panna cotta itself cold to maintain its set texture.
FAQs
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Can I use vanilla instead of lemon zest in the Greek Yogurt Panna Cotta with Thyme Berries Recipe?
Absolutely! Using vanilla bean or vanilla extract instead of lemon zest will give the panna cotta a warmer, sweeter flavor profile. Both versions are delicious—it just depends on your preference for brightness or creaminess.
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How do I know when the panna cotta is fully set?
After chilling for at least 6 hours, the edges should pull away slightly from the mold, and the surface will look firm but still jiggle softly when you gently shake the mold. If it’s still liquidy, give it more time in the fridge.
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Can I prepare the thyme berries in advance?
Yes, you can macerate the berries up to a day ahead and store them in the refrigerator. The flavors will deepen, but I recommend adding them to the panna cotta right before serving for the freshest taste and texture.
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What molds work best for this panna cotta recipe?
I use silicone or metal molds that hold about 180 ml (3/4 cup). The key is to oil them lightly before pouring in the panna cotta—this simple step helps the dessert release cleanly and look gorgeous when unmolded.
Final Thoughts
This Greek Yogurt Panna Cotta with Thyme Berries Recipe has become a go-to in my kitchen, especially when the weather warms up. It hits that perfect balance of creamy, tangy, and sweet with a lovely herbal accent, all without feeling heavy. Once you try it, I’m sure you’ll love how effortlessly elegant it is—and your family and friends will go crazy for it too. Give it a shot, and make it your own with your favorite berries or garnishes. Trust me, you’re going to want to make this again and again!
Print
Greek Yogurt Panna Cotta with Thyme Berries Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Fat
Description
This Easy Greek Yogurt Panna Cotta is a light and refreshing twist on the classic Italian dessert. Made with Greek yogurt and milk instead of cream, it offers a creamy yet tangy texture, perfectly complemented by thyme-macerated berries for a fresh, aromatic finish. Ideal for a no-bake, chilled dessert during warm days, this panna cotta is both elegant and simple to prepare.
Ingredients
Panna Cotta
- 2 3/4 cups milk (660 ml)
- 2 1/2 tsp powdered gelatin
- 3/4 cup sugar (150 g)
- 1 tsp lemon zest (or 1/2 vanilla pod, scraped out)
- Oil for oiling the molds
- 1 1/3 cups Greek yogurt, plain (350 g)
- 2 tbsp lemon juice
Thyme Macerated Berries
- 300 g berries (approx. 11 oz, chopped strawberries)
- 2 tsp fresh thyme leaves, minced
- 1/2 lemon, juice only
- 1 tbsp granulated sugar
- Pinch of salt
Instructions
- Prepare Gelatin: Place 60 ml of milk in a small bowl and sprinkle the powdered gelatin over it. Allow it to bloom and set aside.
- Heat Milk Mixture: In a medium saucepan, combine the remaining milk, sugar, and lemon zest. Heat over medium heat, stirring occasionally until the sugar dissolves. Increase heat to medium-high and bring to a boil. Remove from heat once boiling.
- Dissolve Gelatin: Stir the bloomed gelatin mixture into the hot milk mixture. Whisk gently until the gelatin is completely dissolved, then set the mixture aside to cool until tepid.
- Prepare Molds: Lightly brush six 180 ml (3/4 cup) molds with oil to ensure easy unmolding later.
- Combine Yogurt and Milk Mixture: Whisk the Greek yogurt in a large bowl until smooth. Strain the tepid milk mixture into the yogurt through a fine mesh sieve, pressing on the lemon zest to extract all flavor. Gently whisk without incorporating too much air. Add the lemon juice and stir to combine.
- Pour and Chill: Pour the panna cotta mixture evenly into prepared molds. Refrigerate for at least 6 hours or up to 2 days until set.
- Macerate Berries: In a small bowl, combine chopped berries, minced thyme, lemon juice, sugar, and a pinch of salt. Gently toss with your hands to ensure all berries are coated. Let sit for 10-15 minutes to macerate.
- Serve: To serve, run a knife around the edges of the panna cotta to loosen it. Invert each mold onto individual serving plates and gently shake to release the panna cotta. Spoon the thyme-macerated berries over the top and serve immediately.
Notes
- This panna cotta recipe uses Greek yogurt and milk instead of heavy cream, making it a lighter alternative to traditional versions.
- The thyme-macerated strawberries add a subtle herbal note that elevates the flavor, making it perfect for summer.
- You can prepare the dessert up to 2 days in advance, making it convenient for entertaining.
- Be gentle when whisking the milk into the yogurt to avoid incorporating air, which can affect the smooth texture.
- If you prefer, replace lemon zest with half a vanilla pod for a different aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 10 mg
