Yogurt Panna Cotta with Honey
By chef Marco Giampaoli
A lighter panna cotta made with yogurt and a touch of honey. A light and naturally sweet dessert after lunch.
- 19 min
- total
- Medium
- level
14 min prep · 5 min cook
What you will need
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Greek Yogurt 35 g -
Double Cream 62.5 ml -
Honey 15 g
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Gelatin 0.5 slice -
Almond flakes 10 g -
Vanilla sugar 0.5 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍮✨
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Soak the gelatin. In a small bowl, soak the gelatin in cold water and let it bloom for 5-10 minutes.
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Heat the cream. In a saucepan, heat the cream together with the honey and vanilla sugar over medium heat, letting the mixture almost come to a boil, but do not boil.
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Dissolve the gelatin. Remove the saucepan from the heat, add the bloomed gelatin, and stir until it is completely dissolved.
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Stir in the yogurt. Let the mixture cool slightly for about 5 minutes, then stir in the yogurt and mix until smooth.
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Pour into molds. Pour the finished mixture into 4 smaller glasses or bowls.
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Chill. Cover with cling film and refrigerate for at least 1-2 hours, ideally overnight, so the panna cotta can set.
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Garnish and serve. Before serving, you can drizzle the panna cotta with a little honey, garnish with chopped almonds or nuts, or add mint, or briefly dip the bottom of the mold in hot water and carefully turn it out onto a plate 🍽️✨
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