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Greek Yogurt Panna Cotta With Berries

Serves 4–61 tablespoon unflavored gelatin powder3 tablespoons cold water1 cup Greek yogurt1½ cups heavy cream1 teaspoon vanilla extract1 vanilla bean¼ cup sugar1 cup fresh berries (raspberries, blackberries, blueberries or strawberries, or a mixture) {pinterest_rich_pins_images} Greek Yogurt Panna Cotta With Berries {/pinterest_rich_pins_images}

Greek Yogurt Panna Cotta With Berries

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    Greek yogurt panna cotta with berries
  • 2/3
    Here is the yogurt and cream mixture with vanilla
  • 3/3
    Small Greek yogurt panna cottas served with red currant, blackberries and strawberries

Text, photos and food cooked by Michal Martinek

Jul 31, 2018

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Greek Yogurt Panna Cotta With Berries

Snow-white and feathery, panna cotta is a classic Italian dessert—it means “cooked cream”—that’s ubiquitous in red-sauce establishments, as well as in fancy Italian restaurants. It is an ideal party dessert, too, because you can make it the day before, then take it out of the fridge after dinner and serve. In this version, I’m using Greek yogurt instead of just heavy cream, to make it lighter and slightly acidic.


  1. Serves 4–6
  2. 1 tablespoon unflavored gelatin powder
  3. 3 tablespoons cold water
  4. 1 cup Greek yogurt
  5. 1½ cups heavy cream
  6. 1 teaspoon vanilla extract
  7. 1 vanilla bean
  8. ¼ cup sugar
  9. 1 cup fresh berries (raspberries, blackberries, blueberries or strawberries, or a mixture)


Mix the gelatin powder with the water in a small bowl, and allow to dissolve for about 5 minutes.


Mix the Greek yogurt, ¾ cup of the heavy cream, and vanilla extract in a medium bowl. With a sharp paring knife, split the vanilla bean down its length, and scrape out the seeds with the knife’s tip. Add the seeds to the yogurt mixture. (You can use the vanilla pod to infuse your sugar by simply planting it in your sugar container.)


Heat the remaining ¾ cup heavy cream with the sugar in a small saucepan over medium-low heat. Cook, stirring occasionally, until small bubbles appear around the edges, and the sugar melts, about 1 minute. Add the gelatin, and whisk until it dissolves, about 2 minutes.


Pour the hot cream into the yogurt mixture and mix to combine. Rinse small bowls or ramekins with cold water (this helps with unmolding) and pour the mixture into each, leaving 1/8-inch gap at the top. Cover each cup with plastic wrap, and let chill and set in the refrigerator for minimum 8 hours or overnight. Unmold and serve cold with berries.


I used individual silicone muffin molds, but any small glass or container will work.


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