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
Scale
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
