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Home Griekse yoghurtpanna cotta met honing en walnoten

Dessert Vegetarian Gluten-free Mediterranean Make ahead

This panna cotta is creamy without being heavy, because the Greek yogurt adds a bright acidity that keeps the dessert perfectly balanced. You make it in small portions, ideal for neatly serving in compact bowls or dessert bowls of your choice. The combination of honey and walnuts completes this recipe without extra fuss. Suitable for a midweek dessert, but elegant enough for a dinner with friends.

x_ckl_recipe_markerGreek yogurt panna cotta with honey and walnuts A silky panna cotta made with Greek yogurt, finished with runny honey and crunchy walnuts. Small in size, big on flavor. How to make a Greek yogurt panna cotta with honey and walnuts? Dessert Mediterranean 4 servings 20 min 4 hours 4 hours 20 min

Soak the gelatin sheets for 5 minutes in cold water. They must become completely soft before you heat them, otherwise the gelatin won't dissolve evenly.
Heat the heavy cream with the sugar and vanilla extract over medium heat. Stir gently until the sugar has dissolved. Do not let it boil, as the cream will lose its roundness.
Squeeze the gelatin sheets well and dissolve them in the warm cream. Stir until everything is fully incorporated and no lumps remain.
Let the cream mixture cool for 10 minutes until lukewarm. This is important: if you stir the hot cream directly into the yogurt, the yogurt will curdle and you'll get a grainy texture.
Whisk the Greek yogurt smooth in a bowl. Gradually add the lukewarm cream mixture and mix until homogeneous without whisking in air bubbles.
Divide the mixture among four small bowls or molds about 12 cm in diameter. Cover and chill in the refrigerator for at least 4 hours until the panna cotta is fully set.
Roughly chop the walnuts with a sharp knife. Toast them for 3 minutes in a dry frying pan over medium heat until they smell lightly golden. Let cool on a plate.
Take the bowls out of the fridge just before serving. Drizzle one tablespoon of honey over each portion and sprinkle the toasted walnuts on top. Serve immediately.

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Recipe

Greek yogurt panna cotta with honey and walnuts

A silky panna cotta made with Greek yogurt, finished with runny honey and crunchy walnuts. Small in size, big on flavor.

Course	Dessert
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	20 min
Cooling time	4 hours
Total	4 hours 20 min

Equipment

Small bowls or molds (approx. 12 cm)
Saucepan
Mixing bowl
Whisk
Frying pan
Sharp knife
Cutting board

Ingredients

3 gelatin sheets
200 ml heavy cream
40 g granulated sugar
1 tsp vanilla extract
400 g full-fat Greek yogurt (10% fat)
4 tbsp runny honey
60 g walnuts

How to make a Greek yogurt panna cotta with honey and walnuts?

Soak the gelatin sheets for 5 minutes in cold water. They must become completely soft before you heat them, otherwise the gelatin won't dissolve evenly.
Heat the heavy cream with the sugar and vanilla extract over medium heat. Stir gently until the sugar has dissolved. Do not let it boil, as the cream will lose its roundness.
Squeeze the gelatin sheets well and dissolve them in the warm cream. Stir until everything is fully incorporated and no lumps remain.
Let the cream mixture cool for 10 minutes until lukewarm. This is important: if you stir the hot cream directly into the yogurt, the yogurt will curdle and you'll get a grainy texture.
Whisk the Greek yogurt smooth in a bowl. Gradually add the lukewarm cream mixture and mix until homogeneous without whisking in air bubbles.
Divide the mixture among four small bowls or molds about 12 cm in diameter. Cover and chill in the refrigerator for at least 4 hours until the panna cotta is fully set.
Roughly chop the walnuts with a sharp knife. Toast them for 3 minutes in a dry frying pan over medium heat until they smell lightly golden. Let cool on a plate.
Take the bowls out of the fridge just before serving. Drizzle one tablespoon of honey over each portion and sprinkle the toasted walnuts on top. Serve immediately.

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The difference between a good and a great panna cotta comes down to two things: the gelatin ratio and the temperature when combining. Use too much gelatin and the dessert becomes rubbery. Too little and it will run on the plate. Two and a half sheets per 200 ml of liquid is the ideal starting point. Always let the cream mixture cool to lukewarm before stirring it into the yogurt. Full-fat Greek yogurt (10% fat) gives the creamiest result and keeps the final texture firm enough. Low-fat yogurt also works, but the texture will be slightly less rich.

You can make the panna cotta a day ahead; on the night itself you only need to add the topping. Store the bowls covered in the fridge for up to 2 days. Variations that work well: replace the walnuts with pistachios for a slightly sweeter note, or add a handful of fresh raspberries alongside the honey for extra brightness. If you prefer less sweetness, omit the sugar and use a more characterful, ripe honey. The panna cotta is also lovely with a spoonful of fig jam instead of honey.

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