Best 6 Yogurt And Honey Panna Cotta Recipes

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Indulge in the creamy, luscious delight of yogurt and honey panna cotta, a delectable dessert that combines the tanginess of yogurt with the sweet, floral notes of honey. This classic Italian dessert is simple to prepare and a perfect treat for any occasion. Discover the best recipe for yogurt and honey panna cotta, crafted with fresh, wholesome ingredients and presented with stunning elegance.

Let's cook with our recipes!

YOGURT HONEY PANNA COTTA



Yogurt Honey Panna Cotta image

Provided by Kankana Saxena

Time 10m

Number Of Ingredients 7

1 cup heavy cream
1 tablespoon plus ¼ cup honey
1 vanilla bean
½ cup plain greek yogurt
1 and ½ teaspoon gelatin powder
fresh raspberries
honey to drizzle on top

Steps:

  • In a heavy bottom saucepan, pour the heavy cream along with 1 tablespoon of honey. Split the vanilla beans in half and with the back of your knife, scrape out the vanilla bean caviar. Add it to the pan along with the empty vanilla pod. Whisk the heavy cream and bring it to medium heat. Don't boil it but just let it simmer for 1 minute as you keep whisking. Then, switch off the heat and cover the pan. Leave it aside for 5 minutes. This will infuse the cream with vanilla flavor.
  • Take a bowl and pour ¼ cup of cold water along with the gelatin powder. Whisk and keep aside for 5 minutes. The gelatin will dissolve in the water and bloom.
  • After the gelatin blooms, place the heavy cream back on medium heat and add the gelatin to the pan. Whisk for 5 minutes at medium heat. This will dissolve the gelatin evenly into the cream.
  • In a separate mixing bowl, whisk the yogurt with ¼ cup of honey until it combines to form a smooth texture. Strain the heavy cream into the yogurt mixture and whisk to mix everything once again.
  • Divide it into 4 ramekin containers or any bowls of your choice. Cover the bowls with a clear wrap and place in the refrigerator for 4 hours to set.
  • To unmold, place the dishes carefully in boiling water just for a few seconds and then, run a knife along the edges of the bowl. Place a plate on top of the bowl and flip. You might have to shake the bowl a little for the panna cotta to come out. Alternatively, you could also serve it, as is, in the bowl, topped with fresh fruits and extra drizzle of honey.

Nutrition Facts : ServingSize 1 Serves 4

HONEY-YOGURT PANNA COTTA



Honey-Yogurt Panna Cotta image

In Italian, the name for this custardlike dessert means "cooked cream."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h30m

Number Of Ingredients 7

2 cups heavy cream
1/4 cup sugar
1 vanilla bean (or 1/2 teaspoon vanilla extract)
1 envelope (1/4 ounce) unflavored gelatin
1 cup plain low-fat yogurt
1/2 cup honey, plus more for serving
1/8 teaspoon salt

Steps:

  • Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
  • Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
  • Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
  • Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
  • Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
  • To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.

HONEY NUT PANNA COTTA



Honey Nut Panna Cotta image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 11

One 1/4-ounce packet unflavored gelatin
1 cup heavy cream
1 cup whole milk
1 cinnamon stick
1 teaspoon vanilla extract
1/4 cup amber honey
1 cup honey-flavored breakfast cereal, such as Honey Nut Cheerios
1 1/2 cups full-fat Greek yogurt
1 pint strawberries, hulled and quartered
1 tablespoon sugar
1 tablespoon lemon juice (1/2 lemon)

Steps:

  • Dissolve the gelatin in 2 tablespoons warm water and set aside to bloom.
  • In a small skillet over medium heat, bring the gelatin mixture, cream, milk, cinnamon, vanilla, honey and cereal to a simmer. Remove from the heat and let steep for 5 minutes to marry the flavors.
  • Place the yogurt in a large bowl. Strain the milk mixture over the yogurt and whisk to combine. Divide among eight 1/2-cup parfait glasses or ramekins and chill for at least 2 hours.
  • Combine the strawberries, lemon juice and sugar in a small bowl, and let macerate while the panna cotta sets.
  • Serve the panna cotta with the macerated berries.

GREEK HONEY & YOGURT PANNA COTTA



Greek Honey & Yogurt Panna Cotta image

From: New York's 25: Taste Of Greece - Oct 16-Nov 18, 2006. "I had a dessert about 10 years ago at a Greek restaurant on Ninth Ave.," says pastry chef Kate Zuckerman "I was astonished by how simple it was. A small ramekin of strained yogurt topped with some honey. To this day I am constantly playing with this flavor combination in my desserts." - Chef Kate Zuckerman of Chanterelle "Serving Suggestions: These custards can be served with a crisp wafer or cookie or some fresh seasonal fruit (raspberries, blueberries, figs, melon, peaches, pineapple or strawberries)." Prep time is a guess, Cook time is chilling time.

Provided by ThatSouthernBelle

Categories     Gelatin

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 8

16 ounces strained whole milk Greek yogurt
8 ounces creme fraiche
1/4 cup greek honey
2/3 cup whole milk
2/3 cup cream
3/4 cup sugar
3 fresh egg whites
1 tablespoon gelatin powder

Steps:

  • Combine the yogurt, crème fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together.
  • Set aside at room temperature.
  • Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water.
  • Set it aside.
  • Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.).
  • Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer.
  • Meanwhile, whisk together the egg whites and the remaining sugar.
  • Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly.
  • Slowly add the egg white mixture into the hot milk/cream, stirring constantly.
  • Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon.
  • The custard is done when it thickens enough to coat the wooden spoon.
  • Remove the custard from the heat and stir in the bloomed.
  • gelatin.
  • Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin.
  • Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature.
  • Once the custard has cooled off, using a whisk, combine the yogurt-crème fraiche mixture with the custard.
  • Whisk gently but briskly until the ingredients are homogeneous and smooth.
  • Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top.
  • Refrigerate custards for at least two hours or up to two days before serving.

Nutrition Facts : Calories 198.7, Fat 11.3, SaturatedFat 7, Cholesterol 41, Sodium 50.6, Carbohydrate 21.8, Sugar 20.9, Protein 3.9

YOGURT AND HONEY PANNA COTTA



Yogurt and Honey Panna Cotta image

A delicious recipe from "Icebox desserts." Very rich, and very, very good. Originally, it called for sour cream, but I think yogurt is better for a dessert. Cooking time is refrigeration time.

Provided by Random Rachel

Categories     Gelatin

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 (1/4 ounce) envelope unflavored gelatin
1 1/2 cups heavy cream
1/2 cup honey (to taste)
1 1/2 cups good quality plain yogurt
1 1/2 cups heavy cream
3 cups fresh fruit (optional)

Steps:

  • Soften gelatin in 1/2 cup of heavy cream.
  • Meanwhile, combine the honey and 1/2 cup cream in a saucepan, bring to a boil and remove from heat. Whisk in the cream/gelatin mixture, followed by the remaining cream.
  • Whisk the new cream mixture into the yogurt in a separate bowl. Pour into 6 individual serving cups/molds; or into a large mold. (I poured it into a large yogurt container.).
  • Refrigerate at least 6 hours. Dip a mold in warm water to loosen the panna cotta; or spoon into bowls, and serve with fresh fruit.
  • The fruit really balances out the rich sweetness of the panna cotta. The cookbook also had the fruit drizzled with honey, I found that to be too sweet.

Nutrition Facts : Calories 537.7, Fat 46, SaturatedFat 28.7, Cholesterol 171, Sodium 76.8, Carbohydrate 29.4, Fiber 0.1, Sugar 26.2, Protein 5.7

YOGURT PANNA COTTA



Yogurt Panna Cotta image

For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1 1/2 cups milk
1 (1/4-ounce) envelope unflavored gelatin
1/2 teaspoon pure vanilla extract
1 cup heavy cream
1/4 cup confectioners' sugar
2 cups plain yogurt, preferably Greek-style
Concord Grape and Dried-Cranberry Compote

Steps:

  • In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
  • In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
  • Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.

Tips:

  • Use high-quality yogurt and honey for the best flavor.
  • If you don't have heavy cream, you can use all milk instead.
  • Be sure to let the panna cotta chill for at least 4 hours before serving.
  • You can garnish the panna cotta with fresh berries, chopped nuts, or a drizzle of honey.
  • Panna cotta can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Yogurt and honey panna cotta is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy texture and sweet flavor, this panna cotta is sure to be a hit with everyone who tries it.

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