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Gallery Honey-Yogurt Panna Cotta Recipe Summary prep: 20 mins total: 4 hrs 30 mins Servings: 8

Ingredients Ingredient Checklist 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

Gallery Honey-Yogurt Panna Cotta

Recipe Summary prep: 20 mins total: 4 hrs 30 mins Servings: 8

Honey-Yogurt Panna Cotta

Honey-Yogurt Panna Cotta

Honey-Yogurt Panna Cotta

Recipe Summary prep: 20 mins total: 4 hrs 30 mins Servings: 8

Recipe Summary

prep: 20 mins total: 4 hrs 30 mins

Servings: 8

prep: 20 mins

total: 4 hrs 30 mins

prep:

20 mins

total:

4 hrs 30 mins

Servings: 8

8

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (4)

 Add Rating & Review     4 Ratings   5 star values:        2    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        0

Reviews (4)

Add Rating & Review     4 Ratings   5 star values:        2    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       04/21/2018   This recipe is so creamy, the yogurt and honey work well in this recipe. I used plain Greek yogurt and it was a big hit with everyone. Very easy to make. Will make this over and over  

Martha Stewart Member     Rating: Unrated       07/30/2010   i personally think that it's a little bit too sweet. The amount of honey should be reduced to 1/4 cup, or the sugar should be omitted. Overall, it tastes nice.  

Martha Stewart Member     Rating: Unrated       07/07/2008   Sunnyteigh, This recipe uses gelatin and you can trust gelatin in panna cottas.It can hold the cream in all sort of pots. Cheers.  

Martha Stewart Member     Rating: Unrated       06/19/2008   has anyone tried this with a larger mold than a ramekin? I'm thinking in particular of the igloo cake mold that was part of Martha's line at Macy's last Christmas.

    Martha Stewart Member

    Rating: 5 stars 04/21/2018

This recipe is so creamy, the yogurt and honey work well in this recipe. I used plain Greek yogurt and it was a big hit with everyone. Very easy to make. Will make this over and over

Rating: 5 stars

Rating: Unrated 07/30/2010

i personally think that it’s a little bit too sweet. The amount of honey should be reduced to 1/4 cup, or the sugar should be omitted. Overall, it tastes nice.

Rating: Unrated

Rating: Unrated 07/07/2008

Sunnyteigh, This recipe uses gelatin and you can trust gelatin in panna cottas.It can hold the cream in all sort of pots. Cheers.

Rating: Unrated 06/19/2008

has anyone tried this with a larger mold than a ramekin? I’m thinking in particular of the igloo cake mold that was part of Martha’s line at Macy’s last Christmas.

All Reviews for Honey-Yogurt Panna Cotta

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Honey-Yogurt Panna Cotta

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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