Yogurt Panna Cotta with Berries

Name: Yogurt Panna Cotta with Berries
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup (240 ml) heavy cream; 1 cup (240 ml) full-fat Greek yogurt, at room temperature; 3 tablespoons (45 g) honey; 2 teaspoons (6 g) unflavored powdered gelatin; 3 tablespoons (45 ml) cold water; ½ teaspoon (2½ ml) vanilla extract; 1½ cups (180 g) fresh mixed berries (strawberries, blueberries, raspberries, blackberries), rinsed and patted dry; ½ teaspoon (1 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A silky, tangy Italian dessert combining Greek yogurt and heavy cream with honey, set with gelatin and topped with fresh berries. This no-bake dessert is light yet luxurious, and surprisingly simple to make. The cool, creamy texture jiggles delicately and pairs beautifully with bright, fresh fruit.

Prep: 5 min
Cook: 7 min
Wait: 4 hr 14 min
Total: 4 hr 26 min
Makes: 4 individual panna cottas (about 4–5 oz each)

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Steps

Before you start

Set out four 5–6 oz ramekins or small glasses on a baking sheet or tray
Measure all ingredients (gelatin must be unflavored powdered gelatin, not bloom strength)
Rinse and dry fresh berries if using; thaw frozen berries and drain well if using those instead
Have a small whisk or fork ready for combining and a rubber spatula for folding

1
Bloom the gelatin
- Pour 3 tablespoons cold water into a small bowl.
- Sprinkle 2 teaspoons unflavored gelatin evenly over the water—do not stir.
- Let sit undisturbed for 5 minutes until the gelatin absorbs the water and becomes spongy to the touch.
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Ready when: Gelatin looks and feels spongy; no liquid pools at the bottom
Tip: Blooming gelatin separately prevents lumps when it dissolves. Never skip this step for smooth results.
2
Heat cream and honey
- Pour 1 cup heavy cream and 3 tablespoons honey into a medium saucepan.
- Heat over medium heat, stirring occasionally, until the cream steams and small bubbles form around the edges, about 5 minutes.
- Do not boil.
- Remove the pan from heat and let cool for 1 minute.
- Add the bloomed gelatin and stir constantly for 1–2 minutes until completely dissolved with no specks visible.
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Ready when: Cream steams gently; gelatin is fully dissolved and smooth with no graininess
Tip: Never boil the cream—high heat can cause separation. Stir the gelatin thoroughly to eliminate all lumps for a silky texture.
3
Cool the mixture
- Let the cream-gelatin mixture sit at room temperature, stirring gently with a whisk every 2 minutes, for about 10 minutes until it cools to body temperature (it should feel warm but not hot to your finger).
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Ready when: Mixture is warm to the touch, coats the back of a spoon lightly, and has no steam rising from it
Tip: Cooling the cream slightly before adding yogurt prevents the yogurt proteins from breaking. Don't skip this; a hot mixture will curdle the yogurt.
4
Fold in yogurt and pour
- Stir 1/2 teaspoon vanilla extract into the cooled cream mixture.
- Pour the mixture into a medium bowl.
- Add 1 cup Greek yogurt at room temperature and gently fold together using a rubber spatula until just combined—no white streaks of yogurt should remain, but do not overmix.
- Divide the mixture evenly among the four prepared ramekins, filling each about three-quarters full (roughly 3/4 cup per ramekin).
- Gently tap each ramekin on the counter once to release any large air bubbles.
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Ready when: Mixture is uniform pale cream color with no white streaks; no lumps of yogurt visible
Tip: Gentle folding keeps the mixture smooth and creamy. Vigorous stirring incorporates too much air and can break the custard's silky texture.
5
Chill until set
- Cover the ramekins loosely with plastic wrap to prevent a skin from forming on the surface.
- Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is set.
- The dessert is ready when it jiggles slightly at the center when the ramekin is gently shaken but holds its shape and doesn't slosh.
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Ready when: Panna cotta jiggles slightly when ramekin is shaken gently; it is firm but still soft and creamy, not solid
Tip: Overnight chilling develops better flavor and gives the silkiest texture. Don't worry if the panna cotta looks slightly wet on top—that's normal.
6
Top and serve
- Remove the panna cottas from the refrigerator 5–10 minutes before serving (this helps them taste less cold and more creamy).
- Top each with about 1/3 cup fresh berries, dividing them evenly.
- If using the optional lemon zest, sprinkle a pinch over each serving for brightness and aroma.
- Serve chilled.
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Ready when: Panna cottas are chilled and topped with fresh berries; ready to eat
Tip: Add berries just before serving so they stay fresh and juicy. Berries on top also protect the panna cotta from drying out.

Good to know

Tips

Use full-fat Greek yogurt and heavy cream—low-fat versions produce a thinner, less creamy dessert and don't set as well.
Bloom gelatin separately in cold water and never skip this step—it prevents lumpy, grainy panna cottas and ensures smooth, even setting.
Cool the cream mixture before folding in yogurt to prevent the yogurt from breaking or curdling. This is crucial for silkiness.
Fresh ripe berries are ideal, but frozen berries (thawed and drained) work fine. Add them just before serving so they stay juicy and don't weep into the panna cotta.

Make ahead

Panna cottas can be made up to 2 days ahead. Cover tightly with plastic wrap and refrigerate. Top with fresh berries no more than 4 hours before serving (frozen berries can be added overnight). Reheat is not applicable; serve directly from the refrigerator.

Storage & reheating

Room temperature: Not recommended; this is a chilled dessert and will soften quickly at room temperature. Refrigerator: Covered with plastic wrap, up to 2 days. The gelatin may weep slightly, which is normal. Freezer: Not recommended; gelatin-based desserts don't freeze well and become grainy and broken when thawed.

Substitutions

unflavored powdered gelatin → Powdered agar-agar (1 tablespoon / 7 g, dissolved in 3 tablespoons water and brought to a boil, then cooled before folding in yogurt). Agar-agar is a vegetarian and vegan alternative to gelatin. It requires boiling and produces a slightly firmer, clearer texture. Stir it into the warm cream thoroughly.
full-fat Greek yogurt → Full-fat sour cream or crème fraîche (1 cup / 240 ml). These create a more decadent, tangier panna cotta with a richer mouthfeel. Crème fraîche makes the dessert taste more French; sour cream makes it tangier.
honey → Agave nectar (3 tablespoons / 45 ml) or white sugar (3 tablespoons / 37 g). Agave provides a neutral sweetness without floral notes. Sugar works too but the flavor is less complex. Increase sugar to 4 tablespoons (50 g) if using for more sweetness.
fresh mixed berries (strawberries, blueberries, raspberries, blackberries) → Thawed frozen berries (1.5 cups / 180 g, drained well) or fresh berry compote (cooked berries with 1 tablespoon honey over medium-low heat for 5 minutes, cooled). Frozen berries work well when drained; the compote adds a rich, jammy flavor and gorgeous color to the plate.