• Save to your scrapbook
  • Save to your scrapbook

    Yogurt Panna Cotta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Yogurt Panna Cotta

    This is an elegant, moulded dessert with delicate hints of vanilla and lemon. Serve with a glorious homemade cherry sauce, to which you can give nutty overtones by cooking the stones together with the fruit.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes, plus 6 hours refrigeration
    • Total time: 6 hours 40 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 40 minutes

    Serves: 8


    • Cherry sauce
    • Lemon juice to taste
    • 100g caster sugar
    • 400g cherries
    • 100ml red wine
    • 200ml water
    • 225ml milk
    • 1 tablespoon powdered gelatine
    • 1 vanilla pod
    • 1 lemon
    • 450ml double cream
    • 225g Greek yogurt
    • A pinch of salt
    • 4 tablespoons caster sugar


    1. Pour the milk into a non-reactive 2-litre saucepan. Sprinkle the gelatine onto the milk and allow it to soften for 5 minutes. Scrape the seeds from the vanilla pod and grate the lemon's zest and add both to the milk. Warm the saucepan over a medium-low heat until the gelatine dissolves. Then add the double cream, yoghurt, salt and sugar and whisk the mixture until the sugar dissolves - which should take about 2 minutes.
    2. Remove the saucepan from the heat and stir in the juice of half of the lemon. Strain the liquid, then pour into 8 ramekins or individual moulds that can hold at least 125ml. Cover and let them set in the refrigerator for at least 6 hours or overnight. Panna cotta can be tricky to unmould - the best way to do it is to dip the ramekins in hot water, then invert onto a plate and shake once sharply.
    3. To make the sauce, wash and stone the cherries, reserving the stones. Place these between two sheets of clingfilm and crack them with a hammer. Combine the cracked stones with the wine, water and sugar in a saucepan. Bring to the boil and continue to heat until the liquid is reduced by half. Strain the sauce and return it to the pan; discard the stones. Finally, add the cherry flesh and cook until the fruit is softened and the sauce clings to a spoon. Add lemon juice to taste.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars