Greek Yogurt Panna Cotta with Fig and Balsamic Glaze

A light and refreshing dessert made with creamy Greek yogurt, topped with sweet and tangy fig and balsamic glaze.

Prep Time

15 minutes

Total Time

25 minutes + 4 hours chilling

Calories

265 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.84/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsPlain Greek Yogurt(Full-fat for best texture)

£2.50

0.5cupHeavy Cream

£1.20

0.3cupGranulated Sugar(Adjust to taste)

£0.20

1teaspoonVanilla Extract

£0.30

1teaspoonGelatin Powder

£0.15

2tablespoonsCold Water

4wholeFresh Figs(Halved or quartered)

£2.00

2tablespoonsBalsamic Glaze(Store-bought or homemade)

£0.75

1tablespoonHoney(Optional, for figs)

£0.25

Total Cost

£7.35

£1.84 per serving

Instructions

1.
Sprinkle gelatin powder over cold water in a small bowl. Let stand for 5 minutes to bloom.
2.
In a small saucepan, combine heavy cream and sugar. Heat over medium heat, stirring until sugar is dissolved and cream is warm (do not boil).
3.
Remove the cream mixture from heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
4.
Stir in the Greek yogurt and vanilla extract until smooth.
5.
Pour the mixture evenly into 4 ramekins.
6.
Cover the ramekins with plastic wrap, pressing the wrap gently against the surface of the panna cotta to prevent a skin from forming.
7.
Refrigerate for at least 4 hours, or preferably overnight, until set.
8.
Before serving, gently run a thin knife around the edge of each panna cotta to loosen it. Invert onto a serving plate.
9.
Top each panna cotta with fresh figs and drizzle with balsamic glaze. If desired, gently toss the figs with honey before placing atop the panna cotta.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (175g)

265 kcal / 1109 kJ

Carbs

24g

9% of RDA

Fat

14g

20% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

20 g

22% of RDA

Sodium

60 mg

3% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

To make your own balsamic glaze, simmer balsamic vinegar in a small saucepan over low heat until it reduces to a syrupy consistency. This will take about 15-20 minutes. Be careful not to burn it.

For a smoother panna cotta, strain the mixture through a fine-mesh sieve before pouring it into the ramekins.

You can use other fruits in place of figs, such as berries or peaches. Adjust the glaze accordingly (e.g., a berry compote instead of balsamic glaze).

This dessert pairs well with a main course such as grilled fish or chicken with lemon and herbs, or a Greek salad.

Cooking Equipment

Small saucepan

4 small ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Baked Feta with Roasted Vegetables and Lemon-Herb Quinoa

A vibrant and flavorful Mediterranean dinner featuring creamy baked feta, colorful roasted vegetables, and fluffy lemon-herb quinoa. This dish is packed with nutrients and is naturally vegetarian.

55 minutes

4 servings