Yogurt Panna Cotta with Berry Coulis

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


Panna Cotta is such a fancy looking and sounding dessert, but it’s not really all that difficult to make. If you’re looking to impress some guests for your next holiday or dinner party, this would be a great option. When paired with fresh berries and mint, it’s perfect for spring.

Traditional panna cotta is made using heavy cream, gelatin and sugar but this version uses Nancy’s yogurt instead. You will need to strain all of the liquid from the yogurt to get the thicker consistency that you need. (Think sour cream) While the straining and then the setting of this dish does take some time, you can easily make it in advance and just keep it in the fridge until you are ready to serve.


Yogurt Panna Cotta with Berry Coulis

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

  • Author: NicholeL
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 8 servings 1x
  • Category: Dessert


For the Panna Cotta:

  • 2 tbsp cold water
  • 1 envelope gelatin
  • 2 1/4 cups Nancy’s yogurt, drained
  • 1 3/4 cups heavy whipping cream, divided
  • 3/4 cup sugar

For the Berry Coulis:

  • 1 cup berries (mixed or individual)
  • 1/4 cup water
  • 6 tbsp sugar
  • pinch of salt
  • 2 tsp lemon juice
  • additional berries, for decorating
  • mint leaves, for decorating


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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You’d think that I never make dessert with how my husband was lingering around in the kitchen while I was making this. He kept asking what the next step was and then was incredibly disappointed to find out that he wasn’t going to get to enjoy it until the next day because I opted to keep it in the fridge overnight.

Using yogurt instead of heavy cream lightens up this dessert a little bit, but doesn’t take away from the flavor or texture at all.

One Comment

  1. What a great idea to substitute yogurt! Panna cotta is always such an impressive and delicious dessert.

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