Greek Yogurt Panna Cotta with Honey and Pistachios

A light and refreshing dessert featuring creamy Greek yogurt, subtly sweetened with honey and topped with crunchy pistachios. Perfect after a Mediterranean meal.

Prep Time

15 minutes

Total Time

4 hours 20 minutes (including chill time)

Calories

295 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.71/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsGreek Yogurt(Full-fat or low-fat, plain)

£2.50

0.5cupHeavy Cream(Adds richness)

£1.20

0.3cupHoney(Plus more for drizzling)

£0.80

1tablespoonUnflavored Gelatin(Powdered)

£0.60

0.3cupCold Water(For blooming gelatin)

0.5teaspoonVanilla Extract(Optional)

£0.25

0.3cupPistachios(Shelled and roughly chopped)

£1.50

Total Cost

£6.85

£1.71 per serving

Instructions

1.
In a small bowl, sprinkle the gelatin over the cold water. Let it bloom for 5-10 minutes until softened.
2.
In a saucepan, combine the heavy cream and honey. Heat over medium heat, stirring constantly, until the honey is dissolved and the mixture is just warm. Do not boil.
3.
Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
4.
In a separate bowl, whisk together the Greek yogurt and vanilla extract (if using).
5.
Slowly pour the warm cream mixture into the Greek yogurt mixture, whisking constantly until smooth and well combined.
6.
Divide the mixture evenly among the 4 ramekins.
7.
Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
8.
To serve, run a thin knife around the edge of each panna cotta to loosen it. Invert each ramekin onto a serving plate. If it doesn't release easily, dip the bottom of the ramekin briefly in warm water.
9.
Drizzle with additional honey and sprinkle with chopped pistachios before serving.

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My Notes

Nutrition Information

Nutrition per serving (150g)

295 kcal / 1234 kJ

Carbs

17g

7% of RDA

Fat

19g

27% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

16 g

18% of RDA

Sodium

60 mg

3% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

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

You can use other nuts in place of pistachios, such as almonds or walnuts.

The panna cotta can be made up to 2 days in advance and stored in the refrigerator.

Pairs well after a main course of grilled lamb with roasted vegetables or a hearty lentil soup.

Cooking Equipment

Saucepan

Whisk

4 ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Cauliflower and Cherry Tomato Bake with Feta

A simple and flavorful bake featuring roasted cauliflower and sweet cherry tomatoes, topped with salty feta cheese.

50 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Whipped Feta Dip with Crudités and Pita Bread

A light and airy whipped feta dip served with fresh crudités and warm pita bread. Perfect as a starter to complement Mediterranean meals.

20 minutes

4 servings

Easy

"This starter mirrors the Mediterranean flavors of the main course, particularly the salty feta. The whipped texture is light and airy, offering a pleasant contrast to the roasted vegetables, while the fresh crudités and warm pita provide varied textures and act as vessels for the flavorful dip without overpowering the main course's flavors."

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Chef's Tips

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

You can use other nuts in place of pistachios, such as almonds or walnuts.

The panna cotta can be made up to 2 days in advance and stored in the refrigerator.

Pairs well after a main course of grilled lamb with roasted vegetables or a hearty lentil soup.

Greek Yogurt Panna Cotta with Honey and Pistachios

Ingredients

Instructions