Yogurt Panna Cotta with Berry Coulis

Yogurt Panna Cotta with Berry CoulisĀ is a creamy, decadent dessert made with yogurt, gelatin and sugar and topped with a berry coulis.



For the Panna Cotta:

For the Berry Coulis:


For the Panna Cotta:

  1. Add the water to a small bowl. Sprinkle the gelatin on top and stir to combine. Let sit 10-15 minutes to dissolve.
  2. Add 1 cup of heavy cream and the sugar to a medium saucepan. Bring to a simmer over medium heat and stir until the sugar dissolves. Set aside.
  3. In a large bowl, whisk together the remaining 3/4 cup of cream and the yogurt.
  4. Add the gelatin to the cream and sugar mixture and whisk until it combines, then whisk that into the cream/yogurt mixture.
  5. Pour into 8 2-cup ramekins, filling each about half way. Cover with plastic wrap and refrigerate for at least 8 hours but up to overnight.

For the Berry Coulis:

  1. Combine berries, water, sugar and salt in a small saucepan over medium heat until just barely simmering.
  2. Cook, stirring occasionally until the sugar dissolves.
  3. Transfer the mixture to a blender or food processor and puree until smooth.
  4. Strain through a mesh sieve into a bowl. Stir in lemon juice and taste, adding additional sugar if needed.
  5. Cover the bowl and refrigerate at least 1 hour before serving.
  6. Additional water (1-2 tsp) can be added to the mixture to thin it if it is too thick.

To Assemble:

  1. Fill a bowl with steaming hot water and dunk just the bottom end of the panna cotta ramekins into it to loosen the panna cotta.
  2. Use a knife to loosen around the edges and then invert over a plate.
  3. Pour berry coulis on top and garnish with fresh berries and mint leaves.


NOTE: This recipe needs to be refrigerated at least 8 hours.

To drain the yogurt, place a mesh sieve over a bowl and add yogurt. Cover with plastic wrap and allow excess liquid to drain. May keep in fridge overnight to drain.

Inspired by: Epicurious

Keywords: panna cotta, yogurt panna cotta, berry coulis, springsweetsweek

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