I’m so excited to share one of my absolute favorite desserts with you: Greek Yogurt Panna Cotta with Berries. It’s a light, creamy, and refreshing treat that’s surprisingly easy to make. You don’t need any fancy skills or equipment, and the result is a dessert that looks and tastes like it came from a fancy restaurant. Let’s get started!
Why You Will Love This Recipe
This Greek Yogurt Panna Cotta with Berries is a total game-changer if you’re looking for a simple yet elegant dessert. The best part? It’s made with Greek yogurt, which adds a wonderful tanginess and makes it lighter than traditional panna cotta, which typically use a lot of heavy cream. This version has a perfectly smooth and creamy texture, and the fresh berries on top provide a burst of sweetness and color. This no-bake recipe is also great if you’re short on time or don’t want to turn on your oven. It’s a perfect make-ahead dessert for parties or a simple weeknight treat. You will also love how easy it is to adapt, use your favorite fruits to adapt it to your liking.
Ingredients
Here’s everything you’ll need to make this delicious dessert:
- 2 cups Greek yogurt (full-fat or 2%)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon powdered gelatin
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- 2 cups mixed berries (such as strawberries, blueberries, raspberries, blackberries)
- Optional: 1 tablespoon honey or maple syrup (for drizzling over the berries)
Step-by-Step Instructions
Let’s walk through the process together, step by step:
- Bloom the Gelatin: In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for about 5-10 minutes. The gelatin will absorb the water and become spongy. This step is called “blooming” and it’s essential for a smooth panna cotta.
- Heat the Milk and Cream: In a small saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not let the mixture boil; you just want it warm enough to dissolve the sugar.
- Add the Gelatin: Once the sugar is dissolved, remove the saucepan from the heat. Add the bloomed gelatin to the warm milk mixture. Stir well until the gelatin is completely dissolved. You shouldn’t see any granules.
- Combine with Yogurt: In a large bowl, whisk the Greek yogurt until it’s smooth. Gradually pour the warm milk mixture into the yogurt, whisking constantly to combine. Make sure to whisk well to avoid any lumps.
- Add Vanilla: Stir in the vanilla extract.
- Pour into Glasses or Ramekins: Carefully pour the mixture into individual serving glasses or ramekins.
- Chill: Cover each glass or ramekin with plastic wrap, making sure the plastic wrap touches the surface of the panna cotta (this prevents a skin from forming). Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is fully set.
- Prepare the Berries: While the panna cotta is setting, you can wash the berries and slice them.
- Serve: Once set, remove the panna cottas and top with the berries. Drizzle with a little honey or maple syrup if desired.
Serving Suggestions
This homemade Greek Yogurt Panna Cotta is fantastic on its own, but here are a few ideas to make it even better:
Food Pairings: This dessert pairs beautifully with a crisp, shortbread cookie or a light biscotti. A cup of herbal tea or coffee would also be lovely.
Presentation Tips: For a pretty presentation, layer the berries on top just before serving. You can also add a sprig of fresh mint or a dusting of powdered sugar for an extra touch of elegance. If you’re feeling creative, try layering the panna cotta with a thin layer of berry coulis (pureed and strained berries) in the glasses.
Suitable Occasions: Greek Yogurt Panna Cotta with Berries is perfect for any occasion! It’s light enough for a summer barbecue, elegant enough for a dinner party, and simple enough for a weeknight treat. It’s also a great option for potlucks because it can be made ahead of time.
Storage and Reheating
Storage: Store leftover panna cotta in the refrigerator, covered tightly with plastic wrap. It’s best enjoyed within 3-4 days. Make sure the plastic wrap is touching the surface of the panna cotta to prevent a skin from forming.
Reheating: Panna cotta is meant to be served cold, so there’s no need to reheat it. In fact, reheating will ruin the texture. Simply take it out of the fridge and enjoy!
Key Details
Here’s a quick summary of the important details:
- Total Time: Approximately 4 hours and 25 minutes (25 minutes prep time + 4 hours chilling time)
- Servings: This recipe makes about 4-6 servings, depending on the size of your glasses or ramekins.
- Required Equipment:
- Small bowl
- Small saucepan
- Whisk
- Large bowl
- Serving glasses or ramekins
- Plastic wrap
Greek Yogurt Panna Cotta with Berries
Ingredients
- 2 cups Greek yogurt full-fat or 2%
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon powdered gelatin
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- 2 cups mixed berries such as strawberries, blueberries, raspberries, blackberries
- Optional: 1 tablespoon honey or maple syrup for drizzling over the berries
Instructions
- In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for about 5-10 minutes until bloomed.
- In a small saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat, stirring constantly, until sugar is dissolved. Do not boil.
- Remove from heat and add bloomed gelatin. Stir until completely dissolved.
- In a large bowl, whisk Greek yogurt until smooth. Gradually pour in warm milk mixture, whisking constantly.
- Stir in vanilla extract.
- Pour mixture into individual serving glasses or ramekins.
- Cover and refrigerate for at least 4 hours, or overnight, until set.
- Wash and slice berries while panna cotta sets.
- Top set panna cotta with berries. Drizzle with honey or maple syrup if desired.