Honey-Yogurt Panna Cotta

Prep Time:
20 mins
Total Time:
4 hrs 30 mins

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


  • 2 cups heavy cream

  • ¼ cup sugar

  • 1 vanilla bean (or ½ teaspoon vanilla extract)

  • 1 envelope (¼ ounce) unflavored gelatin

  • 1 cup plain low-fat yogurt

  • ½ cup honey, plus more for serving

  • teaspoon salt


  1. 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).

  2. Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.

  3. 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.

  4. 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.

  5. Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.

  6. 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.

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