Description
This Easy Greek Yogurt Panna Cotta features a creamy, lightly tangy base made with Greek yogurt and infused with lemon zest, set to perfection with gelatin, and served with a refreshing thyme macerated berry topping. A sophisticated yet simple dessert perfect for impressing guests or enjoying a fresh, elegant treat at home.
Ingredients
Scale
Panna Cotta Base
- 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 – 350 g (plain)
- 2 tbsp lemon juice
Thyme Macerated Berries
- 300 g mixed berries (approximately 11 oz, chopped strawberries)
- 2 teaspoons fresh thyme leaves (minced)
- 1/2 lemon (juice)
- 1 tablespoon granulated sugar
- Pinch of salt
Instructions
- Bloom the Gelatin: Place 60 ml of milk in a small bowl and sprinkle the powdered gelatin evenly over the surface. Let it sit undisturbed to soften and bloom while you prepare the rest.
- Heat Milk Mixture: In a medium saucepan, combine the remaining milk, sugar, and lemon zest. Warm over medium heat, stirring constantly until the sugar dissolves. Increase heat to medium-high and bring the mixture to a boil. Immediately remove from heat.
- Dissolve Gelatin: Stir the bloomed gelatin mixture into the hot milk mixture until fully dissolved. Set aside and allow to cool to tepid temperature. Meanwhile, lightly brush six 180 ml (3/4 cup) molds with oil to prepare for setting.
- Incorporate Yogurt: In a large bowl or measuring cup, whisk the Greek yogurt to smoothen it. Strain the cooled milk mixture through a fine-mesh sieve into the yogurt, pressing on the lemon zest to extract all flavor. Gently whisk to combine without adding excess air, then stir in lemon juice for brightness.
- Set the Panna Cotta: Pour the combined mixture evenly into the oiled molds. Refrigerate for at least 6 hours or up to 2 days until fully set and firm to the touch.
- Prepare Thyme Macerated Berries: In a small bowl, combine the chopped berries, minced thyme, lemon juice, granulated sugar, and a pinch of salt. Gently mix with your hands to evenly coat the berries. Allow to macerate for 10-15 minutes to develop flavors.
- Serve: When ready to serve, run a knife gently around the edges of each panna cotta to loosen it. Place a plate on top of the mold, invert, and carefully shake to release the panna cotta. Spoon the thyme macerated berries over the top and enjoy immediately.
Notes
- Use full-fat Greek yogurt for the best creamy texture.
- If you prefer vanilla over lemon, substitute lemon zest with 1/2 a scraped vanilla pod.
- Ensure the gelatin is fully dissolved to avoid grainy texture.
- Oil the molds lightly to help with easy unmolding.
- The panna cotta can be prepared up to 2 days in advance and kept refrigerated.
- Fresh thyme adds a unique herbal note but can be omitted or replaced with mint if desired.
- For a dairy-free version, substitute milk and yogurt with plant-based alternatives but gelatin must be replaced with a vegetarian setting agent like agar-agar.
