Posted by: Hil | June 15, 2010

Yogurt Panna Cotta


I have blogged this recipe before, but I love this so much that I thought it deserved a repeat mention in a post of its own.   I love panna cotta–it’s  so tangy and creamy and cold.  It is also extremely easy to make and keeps nicely in the fridge if you want to have dessert on hand for the rest of the week.   Just make sure that you have plenty of time to let the panna cotta set.  I often make this for special occasions, but it’s also a very nice every day dessert.  I especially love eating it to round out a light soup and salad lunch.

And when you don’t have time to make the full blown dessert, do try spiking yogurt with cream and a touch of sugar and serving it with fresh berries.  (Thank you to Blueberry Mom for reminding me how good this is!)

Panna Cotta

Serves 4

Adapted from a recipe by Ina Garten


  • 3/4 cup yogurt
  • 3/4 cup cream
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract
  • heaping 1/2 tsp gelatin
  • a couple tablespoons of cold water



Sprinkle the gelatin over the water and let sit for about five minutes.  Heat the cream, sugar and vanilla in a small saucepan.  Bring to a simmer.  Turn off heat and stir in gelatin mixture until it dissolves.  Mix hot cream mixture with yogurt and stir to combine.  Pour mixture into four small ramekins or custard cups.  Place cups in refrigerator for several hours until the mixture sets.  Eat straight out of the cup, or invert onto a plate and serve with fresh berries.  Enjoy!



  1. This looks incredible. I had no idea you could use yogurt in panna cotta. Have you ever tried making it with flavored yogurt or just plain?

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