Vanilla yogurt panna cotta feels like a sophisticated dessert, but it is really a simple make ahead recipe. Top it with fruit for an extra special treat.
This post is sponsored by Melissa’s Produce as part of #freakyfruitsfriday. As always, all opinions are honest and my own.
Creamy yogurt panna cotta is the perfect mix of slightly sweet and slightly tangy. It is super smooth and fun to eat. Serve it in a dark chocolate bowl or fancy glass and top it with fruit for a super special dessert.
Do you have a list of recipes you want to try but just haven’t had the chance yet? My list seems to always be growing and changing.
Panna cotta had been on my must try list for quite some time. Something about the creamy but almost firm texture seemed so interesting.
When I finally decided to give it a go, I was so excited. I read recipe after recipe, review after review and finally settled on a path to take.
To avoid the too sweet complaints of some reviewers, I kept the sugar on the lower side. Plus a little tang from the yogurt helped to balance it out.
After a little tweaking, the perfect panna cotta was born. It is simple to make, no bake and make ahead. So it is perfect for a party!
We tried our panna cotta trials a couple of different ways and both were fabulous. There are so many fun ways you could serve it, the possibilities are endless!
Making the panna cotta
The first step to making the panna cotta is blooming the gelatin in milk. You want to use one packet of unflavored gelatin for this.
Once the gelatin is bloomed, add the cream and sugar. Cook slowly until everything is dissolved.
Remove the pan from the heat and stir in some vanilla and yogurt. I used whole milk vanilla yogurt, but plain or Greek yogurt should work as well.
Great options for serving yogurt panna cotta
The easiest way to make a visual impact while serving your panna cotta is to use nice glassware. I used stemless martini glasses, but an old fashioned champagne glass or wine glass would also be fabulous.
Just ladle the slightly cooled panna cotta mixture into the glasses and chill until firm. We topped ours with passion fruit to continue the sweet and tart theme.
We also tried panna cotta in dark chocolate shells and those were amazing. Topped with pomegranate arils, they made for a stunning visual and even better flavor.
I just brushed the inside of a silicone mold with melted dark chocolate and let it sit to harden. Once the panna cotta mixture was cooled to room temperature, I scooped it into the molds and immediately put it in the refrigerator.
After a couple of hours they were set. So I popped them out of the molds.
A sprinkling of pomegranate arils added both flavor and visual appeal. I’d happily order one of these beauties at a restaurant.
My guys went crazy over them. To be honest, it was love at first bite for me as well.
If you like Italian inspired no bake desserts, you may also like cornmeal budino with blueberry marmellata. It is another not overly sweet way to end the meal.
If you missed it, check out my creamy dragon fruit pie. It is another great recipe using Melissa’s freaky fruits. Then be sure to check out the other freaky fruit recipes below.
- Asian Strawberry Papaya Salad by Frugal & Fit
- Blood Orange Chicken Red Peppers and Spinach by Cindy’s Recipes and Writings
- Blood Orange, Pomegranate, and Avocado Salad by Kate’s Recipe Box
- Chayote Squash-Apple Crisp by Kelly Lynn’s Sweets and Treats
- Chayote with Roasted Tomatoes and Chile by Karen’s Kitchen Stories
- Dragonfruit and Pomegranate Mojito by Hezzi-d’s Books and Cooks
- Roasted Chayote Squash with Herbs by Blogghetti
- Super Green Smoothie with Tropical Fruit by Simple and Savory
- Vegan Coconut Lime Trifles with Tropical Fruit Salad by The Baking Fairy
- 1 cup whole milk
- 1 packet (2 1/2 teaspoons) unflavored gelatin
- 2 cups heavy whipping cream
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 cup yogurt (I used whole milk vanilla)
- Pour milk into a medium saucepan. Sprinkle gelatin over the top and let bloom for 3-5 minutes.
- Cook over medium-low heat until it just starts to steam and gelatin dissolves. (Don’t let it boil)
- Add cream, vanilla and sugar. Continue to heat and stir until it starts to steam again. Still don’t let it boil.
- Cool for 5 minutes, then whisk in the yogurt until creamy and smooth.
- Spoon into cups and chill for at least 3 hours or until set.
Amount Per Serving: Calories: 292Total Fat: 23gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 51mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.