Greek Yogurt Panna Cotta with Fig Compote

A light and tangy panna cotta made with Greek yogurt, topped with a sweet and flavorful fig compote. Pairs perfectly with a savory main course like Spanakopita or a grilled chicken salad with feta.

Prep Time

15 minutes

Total Time

45 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.49/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dessert•Salad

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2cupsPlain Greek Yogurt (full fat)(Full fat provides the best texture)

£3.50

0.5cupHeavy Cream

£1.20

0.3cupGranulated Sugar(Adjust to taste)

£0.15

1teaspoonVanilla Extract

£0.25

1tablespoonGelatin Powder

£0.30

0.3cupCold Water(For blooming gelatin)

1poundFresh Figs(Quartered)

£4.00

2tablespoonsHoney(Or maple syrup)

£0.40

1tablespoonLemon Juice(Freshly squeezed)

£0.10

1teaspoonBalsamic Vinegar(Adds depth of flavor)

£0.05

Total Cost

£9.95

£2.49 per serving

Instructions

1.
**Prepare the Panna Cotta:** Sprinkle gelatin powder over cold water in a small bowl. Let it bloom for 5-10 minutes.
2.
In a saucepan, combine Greek yogurt, heavy cream, and sugar. Heat over medium-low heat, stirring constantly, until the sugar dissolves. Do not boil.
3.
Remove from heat and stir in the vanilla extract and the bloomed gelatin until completely dissolved.
4.
Pour the mixture into ramekins or small glasses. Cover with plastic wrap, pressing it gently onto the surface of the panna cotta to prevent a skin from forming.
5.
Refrigerate for at least 4 hours, or preferably overnight, until set.
6.
**Prepare the Fig Compote:** While the panna cotta is chilling, combine the quartered figs, honey, lemon juice, and balsamic vinegar in a saucepan.
7.
Cook over medium heat, stirring occasionally, until the figs soften and the sauce thickens slightly, about 15-20 minutes.
8.
Let the compote cool slightly.
9.
**Assemble:** Just before serving, spoon the fig compote over the chilled panna cotta.

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My Notes

Nutrition Information

Nutrition per serving (250g)

395 kcal / 1653 kJ

Carbs

31g

12% of RDA

Fat

24g

34% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

28 g

31% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

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

If you don't have fresh figs, you can use dried figs that have been rehydrated in warm water.

The fig compote can be made a day in advance and stored in the refrigerator.

Garnish with fresh mint leaves or a sprinkle of chopped nuts for added visual appeal.

Cooking Equipment

Saucepan

4 ramekins or small glasses

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Mediterranean Quinoa Salad with Baked Feta

A vibrant and flavorful Mediterranean lunch featuring quinoa, roasted vegetables, and creamy baked feta.

55 minutes

4 servings