Panna cotta with yogurt and honey

Panna cotta with yogurt and honey



  • 2 ½ teaspoons (7 g) unflavored gelatin powder
  • 450 g strained Greek yogurt (full fat)
  • 225 ml milk
  • 225 ml heavy cream
  • 70 g granulated sugar
  • lemon juice from ½ lemon (about 30 ml)

To serve



  1. If you are planning to unmold the panna cotta, brush 6 ramekins. You can also serve panna cotta on a glass in order not to unmold it.
  2. Put the water in a small bowl and add the gelatin and let it soften, about 15 minutes.
  3. Meanwhile, in a bowl combine milk and heavy cream.
  4. In another larger bowl add and lightly beat the yogurt and then add the half of the amount of the milk-heavy cream mixture, with a hand whisk. Set aside.
  5. In a small pot simmer the remaining milk-heavy cream mixture and sugar. Add the water-gelatin mixture (it will dissolve immediately), and remove from heat.
  6. Then add this mixture to the yogurt mixture and add the lemon juice.
  7. Divide the mixture equally to the 6 ramekins and refrigerate for at least 2 hours.
  8. When you are ready to serve to unmold the ramekins, by filling a small pot with water and letting it simmer for a bit. Dip the lower part of the ramekins in the pot for 5 seconds. Turn each one out on to a serving plate.
  9. To serve, top each panna cotta with 1-2 teaspoons of pine tree honey and sprinkle with chopped walnuts. These will keep for a few days in the fridge.