{"id":17065,"date":"2020-08-02T07:00:06","date_gmt":"2020-08-02T13:00:06","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/easy-greek-yogurt-panna-cotta-recipe-with-berries\/"},"modified":"2020-08-02T07:00:06","modified_gmt":"2020-08-02T13:00:06","slug":"easy-greek-yogurt-panna-cotta-recipe-with-berries","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/easy-greek-yogurt-panna-cotta-recipe-with-berries\/","title":{"rendered":"Easy Greek Yogurt Panna Cotta Recipe with Berries"},"content":{"rendered":"

The best easy panna cotta recipe. This light version of the Italian pudding dessert uses Greek yogurt and milk instead of cream! Paired with thyme macerated strawberries this is the perfect no-bake dessert for hot summer days.<\/em><\/p>\n

\"Greek<\/p>\n

 <\/p>\n

This simple Greek Yogurt Panna Cotta<\/strong> is the perfect smooth, creamy no-bake dessert for summer. You will love the cool tang of Greek yogurt and that hint of lemon paired with the chilled yogurt pudding and the thyme marinated berries. <\/p>\n

What is panna cotta?<\/h2>\n

Panna cotta is Italian for \u201ccooked cream,\u201d and stands for a cream pudding \/ no-bake custard with a luxurious texture that\u2019s really simple to prepare. I love panna cotta, it\u2019s one of my favorite easy summer desserts for when company is coming! It is pretty fool-proof and always a success. I mean, who does not like berries, lemon, and yogurt combined in a light refreshing dessert?<\/p>\n

\"a<\/p>\n

The secret to the best panna cotta:<\/h2>\n

Getting the proper ratio of gelatin is the key to perfect panna cotta. Too much and your dessert will jiggle like Jell-O, too little and you\u2019ll wind up with a runny pudding. The texture has to be just right, creamy yet firm with just the right amount of wobble. This panna cotta recipe gets you just that! Decadent, smooth, silky, and luxurious, yet so much lighter than a traditional Italian panna cotta recipe,<\/strong> which is typically made with heavy cream.<\/p>\n

To make this pudding a tad lighter, we use Greek yogurt and whole milk instead. You won’t even know the difference.<\/p>\n

It’s all about that gelatine. <\/h3>\n

After a few rounds of testing, I was able to nail the proper ratio of gelatin to Greek yogurt for a perfectly soft-set panna cotta. I also like to add some fresh lemon juice and lemon peel to the base but fresh vanilla bean seeds can be used instead. The Greek yogurt adds a balancing tang – so good. The smooth sweetness of this easy Italian summer dessert begs for a hint of tartness; and the thyme macerated berries get the job done! <\/p>\n

\"Italian<\/p>\n

How to macerate berries with thyme:<\/h2>\n

To amplify the flavor of berries, toss them in sugar some sugar and lemon juice and, then let it steep for 15 to 30 minutes or more. Adding sugar (or a little peach liqueur or my homemade limoncello<\/a> – Italian nonna secret) to the fruit and letting it sit over time is known as maceration.<\/p>\n

Macerating fruit is a simple way to enhance the natural sweetness of the tart berries and this fruit sits, it will soften and generate a delicious syrup with a strong berry flavor. Just what the mild panna cotta needs to really shine.<\/p>\n

\"side<\/p>\n

How to invert panna cotta from a mold? <\/h2>\n

To make life easy when it comes to presenting your panna cotta, make sure to use round ramekins!<\/strong> While the size isn\u2019t super important the shape matters and the container should really be round<\/strong> if you\u2019re planning to un-mold the panna cotta accident-free!<\/p>\n

For inverting your yogurt puddings, I recommend spraying the bottom of the dished you\u2019re chilling the panna cotta in with some non-stick cooking spray<\/strong> or coating it with a brushing of coconut oil.<\/strong> Then invert it onto a plate after it\u2019s had at least 6 h time to chill in the fridge.<\/p>\n

I find it helps to run a butter knife along the edge to help loosen the pudding, then just give it a gentle shaky shake. Place the serving plate of top of the dish (make sure it\u2019s perfectly centered because once unmolded the panna cotta cannot be moved), flip the plate, and the panna cotta should slide right out.<\/p>\n

Alternatively, just serve the dessert in pretty little glass jars. Easy peasy! Once inverted, top your yogurt panna cotta with strawberry sauce and serve with more strawberry sauce on the side if you have leftovers.<\/p>\n

\"berry<\/p>\n

What consistency should the perfect panna cotta be?<\/h2>\n

The perfect panna cotta should have a soft jiggly texture. So not as firm as jello. Panna cotta barely holds its shape (careful when unmolding) and upon hitting your tongue it should dissolve into tangy creamy bliss<\/em>.<\/p>\n

My panna cotta doesn\u2019t set! What did I do wrong?<\/h2>\n
\n
\n

Did you give the panna cotta enough time to set up?  If so, the issue might be that the gelatin didn\u2019t melt all the way or you boiled the gelatin mixture. When you boil gelatin, it loses all its thickening power and won\u2019t set! <\/p>\n<\/div>\n

Tips:<\/h2>\n<\/div>\n