Under 30 Minutes

Chamomile-Yogurt Panna Cotta

Panna cotta is an eggless custard set with gelatin. Here, yogurt stands in for the usual cream.

  • Prep:
  • Total Time:
  • Servings: 6
Chamomile-Yogurt Panna Cotta

Photography: Kate Mathis

Source: Martha Stewart Living, December 2012


  • 1 1/4 cups 2 percent milk, divided
  • 2 chamomile tea bags
  • 1/2 vanilla bean, split and scraped
  • 1/4 teaspoon coarse salt
  • 1 tablespoon unflavored powdered gelatin
  • 1/4 cup honey, plus more for drizzling
  • 2 cups homemade yogurt or store-bought plain low-fat yogurt


  1. Bring 1 cup milk, the tea bags, vanilla seeds and pod, and salt to a simmer in a small saucepan over high heat, stirring occasionally to prevent scorching. Remove from heat; cover, and let tea steep 5 minutes.

  2. Place remaining 1/4 cup milk in a small bowl, sprinkle gelatin over it, and let soften, about 5 minutes.

  3. Remove tea bags and vanilla pod from milk mixture. Stir in honey and gelatin mixture until dissolved. Whisk in yogurt until fully incorporated. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours. Before serving, drizzle with honey.

Cook's Note

Panna cotta can be refrigerated, covered with plastic wrap, up to 2 days.


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