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 features a delicate lemon essence and is topped with thyme-macerated berries for a fragrant and flavorful finish. Perfect as a no-bake dessert for warm days, it balances creamy texture with fresh fruity notes and herbaceous hints.
Ingredients
Scale
Panna Cotta Base
- 2 3/4 cups milk (660 ml)
- 2 1/2 teaspoons powdered gelatin
- 3/4 cup sugar (150 g)
- 1 teaspoon lemon zest or 1/2 vanilla pod, scraped
- Oil for oiling the molds
- 1 1/3 cups Greek yogurt (350 g, plain)
- 2 tablespoons lemon juice
Thyme Macerated Berries
- 300 g berries (approximately 11 oz, chopped strawberries)
- 2 teaspoons fresh thyme leaves, minced
- 1/2 lemon, juice only
- 1 tablespoon granulated sugar
- Pinch of salt
Instructions
- Bloom the Gelatin: Place 60 ml of milk in a small bowl and sprinkle the gelatin over it. Set aside to allow the gelatin to absorb the liquid and bloom.
- Prep the Milk Mixture: In a medium saucepan, combine the remaining milk, sugar, and lemon zest or scraped vanilla pod. Heat over medium, stirring until the sugar dissolves. Bring the mixture to a boil over medium-high heat then immediately remove it from the heat.
- Dissolve Gelatin: Stir the bloomed gelatin into the hot milk mixture and whisk gently until fully dissolved. Set the mixture aside to cool until it is tepid but not set.
- Prepare Molds: Lightly brush six 180 ml (3/4 cup) molds with oil to prevent sticking.
- Combine Yogurt and Milk Mixture: Whisk the Greek yogurt in a large bowl until smooth. Strain the milk mixture through a fine-mesh sieve into the yogurt, pressing on the lemon zest to extract flavor. Gently whisk to combine without incorporating too much air. Add lemon juice, stir once more.
- Chill Panna Cotta: Pour the mixture evenly into the prepared molds. Refrigerate for at least 6 hours or up to 2 days until fully set.
- Macerate the Berries: In a small bowl, mix the chopped berries, thyme, lemon juice, sugar, and a pinch of salt. Toss well with your hands making sure all the berries are evenly coated. Let it sit for 10 to 15 minutes to macerate.
- Serve: To unmold, gently insert a knife around the edges of each panna cotta to loosen it. Invert onto individual serving plates and give a slight shake to release. Spoon the thyme macerated berries generously over the top and serve immediately.
Notes
- This recipe offers a lighter alternative to traditional panna cotta by using Greek yogurt and milk instead of heavy cream.
- The thyme in the berries adds a subtle herbal aroma that complements the creamy dessert beautifully.
- Using lemon zest or vanilla will alter the flavor profile slightly, choose according to your preference.
- Make sure not to whisk too vigorously when combining to maintain a smooth and dense texture without air bubbles.
- Chilling time is crucial for proper setting; do not rush this step.
- Oil molds lightly to ensure easy unmolding without damaging the panna cotta.
Nutrition
- Serving Size: 1 serving (approx. 180 ml panna cotta plus berries)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
