Greek Yogurt Panna Cotta with Fig and Orange Blossom Compote

A light and refreshing dessert perfect after a savory Mediterranean meal. The creamy panna cotta is made with Greek yogurt for a tangy twist, topped with a sweet and fragrant fig and orange blossom compote.

Prep Time

15 minutes

Total Time

45 minutes

Calories

265 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.22/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1cupPlain Greek Yogurt(Full-fat or low-fat, your preference)

£0.75

0.5cupHeavy Cream

£0.60

0.3cupGranulated Sugar(Adjust to taste)

£0.10

0.5teaspoonVanilla Extract

£0.15

1teaspoonGelatin Powder

£0.20

2tablespoonsCold Water(For blooming the gelatin)

6Fresh Figs(Quartered or chopped)

£2.50

2tablespoonsHoney(Or maple syrup)

£0.30

0.5teaspoonOrange Blossom Water(Optional, but adds a lovely floral aroma)

£0.25

0.5teaspoonOrange Zest(From half an orange)

£0.05

Total Cost

£4.90

£1.22 per serving

Instructions

1.
Bloom the gelatin: In a small bowl, sprinkle gelatin powder over cold water and let sit for 5-10 minutes until softened.
2.
Make the panna cotta base: In a small saucepan, combine heavy cream and sugar. Heat over medium heat, stirring occasionally, until sugar is dissolved and cream is just simmering (do not boil).
3.
Dissolve the gelatin: Remove the cream mixture from the heat and whisk in the bloomed gelatin until completely dissolved. Add vanilla extract and stir to combine.
4.
Incorporate yogurt: Gently whisk in the Greek yogurt until smooth and well combined. Be careful not to over-mix.
5.
Pour and chill: Pour the panna cotta mixture evenly into the ramekins or glasses. Cover with plastic wrap, pressing gently on the surface to prevent a skin from forming.
6.
Chill for at least 4 hours, or preferably overnight, until set.
7.
Prepare the fig compote: In the same saucepan, combine the quartered figs, honey, orange blossom water, and orange zest.
8.
Cook over medium heat, stirring occasionally, until the figs soften and release their juices, about 10-15 minutes. The mixture should thicken slightly.
9.
Cool slightly: Let the fig compote cool slightly before serving.
10.
Serve: Spoon the fig compote over the chilled panna cotta and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (140g)

265 kcal / 1109 kJ

Carbs

25g

10% of RDA

Fat

16g

23% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

23 g

26% of RDA

Sodium

30 mg

1% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

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

If you don't have orange blossom water, you can use a little bit of orange juice in the compote instead.

The panna cotta can be made up to 2 days in advance. Store covered in the refrigerator.

Pairing suggestion: This dessert is excellent after a dish like Spanakopita (Greek Spinach Pie) or Moussaka.

Cooking Equipment

Small saucepan

4 ramekins or small glasses

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Sweet & Savory Pan-Fried Onion Petals

Thinly sliced onions, slow-cooked in butter and olive oil until caramelized and golden brown, then seasoned with balsamic glaze and fresh thyme for a delectable appetizer.

40 minutes

4 servings