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Yogurt Panna Cotta Recipe

September 20, 2016

Traditional panna cotta is simple—the recipe calls for just cream, sugar, and gelatin. But this delicate pudding isn’t just for dessert. Swap in Greek yogurt and honey for milk and sugar, and it becomes an elegant breakfast. The best part about this version is that it’s nearly foolproof—and the fact that you prep it ahead of time makes it perfect for busy mornings.

Yogurt Panna Cotta

Yield: 6 servings
Active Time: 10 minutes
Total Time: 4 hours and 10 minutes

Ingredients

1 tablespoon grass-fed gelatin
1/4 cup water
1 cup cream
1/4 cup raw honey, plus more for serving
3 cups Greek yogurt
1 teaspoon vanilla extract
Fresh fruit, nuts, or granola, optional

Instructions

Sprinkle gelatin over water in a small bowl. Set aside to soften.

Warm cream in a small saucepan over medium-low heat. Stir in honey. Once bubbles start to form around the edges of the cream, remove from heat and whisk in gelatin mixture until thoroughly combined.

In a large bowl, whisk yogurt until light and fluffy, then whisk in vanilla. Fold in gelatin-and-cream. Divide mixture between 6 small cups, cover, and let set in fridge at least 4 hours or overnight. Serve in cups, or unmold the panna cotta onto a small plate by running a knife around the edges and flipping over the cup. Spoon honey, fruit, nuts, or granola over the top, if desired.

Photo credit: Paul Delmont

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Merce Muse

Thrive Market Food Editor

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