Yogurt Panna Cotta with Honey and Walnuts
As far as panna cottas go, this is on the soft side but will still slice or hold a form. For a firmer panna cotta, reduce the milk or cream by 1/2 cup. I used this recipe as my starting point but altered the proportions so it used one container, not one plus a fraction of another, always irksome, of yogurt. I significantly reduced the sugar; I recommend 1/2 cup for a standalone but not achingly sweet yogurt panna cotta that could be served with fresh berries or just a drizzle of honey. If youd like to fully drape or coat the panna cotta with honey, I recommend dropping the sugar to 1/4 cup to compensate. I also replaced most of the suggested cream with milk, using 1 1/2 cups milk with 1/2 cup cream; you can use all cream, all milk, or anywhere in-between but I found that at least a small amount of cream added a richness that stretched far. As for the yogurt, I used, and highly recommend a full-fat Greek yogurt. The dish will work with others (lower fat and non-Greek yogurts) but it is astronomically more delicious with the real deal. If you only have regular yogurt but want to approximate the richness of Greek yogurt at home, you can set yours to strain in a fine-mesh strainer lined with a coffee filter or layers of cheesecloth over a bowl in the fridge for a few hours or up to a day until the yogurt on top thickens.
As far as panna cottas go, this is on the soft side but will still slice or hold a form. For a firmer panna cotta, reduce the milk or cream by 1/2 cup. I used this recipe as my starting point but altered the proportions so it used one container, not one plus a fraction of another, always irksome, of yogurt. I significantly reduced the sugar; I recommend 1/2 cup for a standalone but not achingly sweet yogurt panna cotta that could be served with fresh berries or just a drizzle of honey. If youd like to fully drape or coat the panna cotta with honey, I recommend dropping the sugar to 1/4 cup to compensate. I also replaced most of the suggested cream with milk, using 1 1/2 cups milk with 1/2 cup cream; you can use all cream, all milk, or anywhere in-between but I found that at least a small amount of cream added a richness that stretched far. As for the yogurt, I used, and highly recommend a full-fat Greek yogurt. The dish will work with others (lower fat and non-Greek yogurts) but it is astronomically more delicious with the real deal. If you only have regular yogurt but want to approximate the richness of Greek yogurt at home, you can set yours to strain in a fine-mesh strainer lined with a coffee filter or layers of cheesecloth over a bowl in the fridge for a few hours or up to a day until the yogurt on top thickens.
- panna cotta
- neutral oil such as canola or safflower
- 4 tablespoons (60 ml) water
- 2 1/2 teaspoons (1 packet or 1/4 ounce or 7 grams) unflavored gela
- 2 cups (460 grams) plain whole-milk greek yogurt
- 2 cups (475 ml) milk heavy cream or a combination thereof (see note up top), divided
- 1/4 to 1/2 cup (50 to 100 grams) granulated sugar (see no
- 2 tablespoons (30 ml) freshly squeezed lemon juice (from about 1
- to serve
- 1/3 to 1/2 cup (110 to 170 grams) honey
- 1/2 to 3/4 cup (55 to 85 grams) walnuts toasted, cooled and coarsely chopped
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- If you plan to unmold the panna cotta later, lightly coat the inside of a 9-inch round cake pan or smaller dessert cups with the oil. (No need to if you will scoop it from its cups.)
- Place water in a small bowl. Stir in gelatin and set aside until the gelatin softens, about 15 minutes.
- In a large bowl, whisk all of yogurt and 1 cup of milk, cream or a mixture thereof.
- In a small saucepan, bring remaining milk or cream and sugar to a simmer. Stir in water-gelatin mixture (it will dissolve immediately) and remove from heat. Whisk this mixture into the yogurt mixture, then stir in lemon juice at the end.
- Pour mixture into cake pan or smaller cups and chill in fridge for at least 2 hours for small cups and up to 8 for a large pan. It’s best to do this the night before you need it, to be safe.
- To unmold the cake pan, fill a larger baking dish with 1-inch boiling water. Dip panna cotta cake pan in it for 10 seconds, then flip it out onto a flat round platter. (A curved one will cause the panna cotta to appear sunken in the middle.)
- To unmold smaller dishes, bring a small saucepan of water to a simmer and dip the bottom of a small panna cotta cup in one for five seconds, then invert it onto a plate. Repeat with remaining cups.
- Right before you serve the panna cotta, sprinkle it with walnuts and drizzle it with honey. This needs to be done right before you serve it because the honey will (unfortunately) become liquidy and roll off it it sits on the panna cottas for too long.
- Do ahead: Panna cottas can be made two days ahead, though I suspect longer. Keep refrigerated.
- Non-gelatin panna cotta: Because gelatin is an animal by-product, many vegetarians will not eat it. I haven’t tested vegetarian options, but I’ve read a lot about using Natural Dessert’s Vegan Gel as well as agar-agar as a replacement. If you Google around a bit, you will find many directions for using either.
- Dairy-free panna cotta: This isn’t really in the realm of this recipe, which was designed for yogurt, but there are many recipes on the web for panna cottas made with almond, coconut and/or soy milks, if you’re interested in looking into them.
- I put 1/3 cup each in these tiny (5.75 ounce) tumblers. You could also put about 2/3 cups each in this 7 1/2-ounce size.
My Creamy Escape: Yogurt Panna Cotta Adventures
As a busy professional, time is my most precious commodity. I’m always on the lookout for recipes that are both delicious and efficient, and this yogurt panna cotta definitely fits the bill. It's the perfect dessert for those evenings when I crave something sweet and comforting but don't have hours to spend in the kitchen. The beauty of this recipe lies in its simplicity and adaptability.
The original recipe called for a complex combination of milk and cream, but I tweaked it to use what I had on hand—and honestly, the result was even better! I adjusted the sugar content to create a subtly sweet panna cotta, not overly sugary, perfect for enjoying on its own or with a touch of fresh fruit. Using full-fat Greek yogurt is a game-changer; it lends an incredible richness and creaminess that you won't find with other types of yogurt. If you're short on time, you can even skip the straining process, though I highly recommend it for the most luxurious texture.
The preparation is a breeze. The steps are straightforward and easily manageable, even on a busy weeknight. I usually prepare the panna cotta in the evening and let it chill overnight. This allows me to enjoy a delightful treat the following day without any last-minute fuss. The chilling time also allows the flavors to meld together beautifully, resulting in an even more exquisite dessert.
The versatility of this recipe is astounding. I've served it at casual gatherings with friends, sophisticated dinner parties, and even as a delightful little treat for myself after a long day at work. The subtle sweetness pairs wonderfully with a variety of toppings. I personally adore the combination of crunchy walnuts and a delicate honey drizzle, but fresh berries, chocolate shavings, or even a sprinkle of cinnamon would also be fantastic choices.
Beyond its ease and deliciousness, this recipe also reflects my personal values. I prioritize using high-quality ingredients, and the full-fat Greek yogurt is a testament to that. I love the idea of transforming simple ingredients into something extraordinary, and this panna cotta perfectly embodies that philosophy. It's a reminder that even amidst the chaos of everyday life, there's always time to create something beautiful and delicious.
This Yogurt Panna Cotta isn’t just a dessert; it’s a tiny moment of calm in a busy world, a testament to the power of simple pleasures. It's a recipe that's as elegant as it is easy, perfect for anyone looking to indulge in a little self-care or impress guests without spending hours in the kitchen. The recipe's adaptability makes it perfect for personalizing to your taste, using whatever milk and cream combination works for you, adjusting the sweetness to your liking, and choosing your favorite toppings to elevate the already wonderful flavors.
From a quick weeknight dessert to an elegant centerpiece for a party, this recipe is a winner. The delicate texture, the creamy richness, and the subtle sweetness make it a dessert that's sure to please everyone. It is a recipe that embodies simplicity and elegance, a perfect representation of the art of deliciousness in its purest form. Whether you are a busy professional, a stay-at-home mom, or simply someone who appreciates a delectable and easy-to-make treat, this panna cotta is a must-try.
The final product is a creamy, dreamy dessert that’s both elegant and satisfying. It’s a perfect ending to any meal, a delightful treat for a special occasion, or a simple pleasure to enjoy on a quiet evening. Its simple elegance and ease of preparation make it a versatile recipe that can be adapted to suit any occasion and any palate. Give it a try; you won't be disappointed!
