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

Level

Easy

Yields

4 servings

Cost

£1.84

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

The Method

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.

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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