Greek Yogurt Panna Cotta with Honeyed Figs and Pistachios

A light and tangy Greek yogurt panna cotta, topped with honeyed figs and crunchy pistachios, providing a refreshing and delicate ending to a meal. Pairs perfectly with a Mediterranean Walnut and Feta Salad.

Prep Time

15 minutes

Total Time

30 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.00/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Salad

Cuisine:

Mediterranean

Mood:

Comfort Food•Healthy

Ingredients

Servings

1tablespoonUnflavored Gelatin Powder

£0.20

0.3cupCold Water(For blooming the gelatin)

2cupsGreek Yogurt (Plain, Full-Fat)

£2.50

0.5cupHeavy Cream

£0.90

0.3cupHoney(Plus extra for drizzling on figs)

£0.75

0.5teaspoonVanilla Extract

£0.15

4mediumFresh Figs(Quartered)

£2.00

0.3cupPistachios(Chopped)

£1.50

Total Cost

£8.00

£2.00 per serving

Instructions

1.
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until softened.
2.
Heat cream and honey: In a saucepan over medium heat, combine the heavy cream and honey. Stir until the honey dissolves and the mixture is warm, but not boiling. Remove from heat.
3.
Dissolve the gelatin: Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved. Ensure there are no lumps.
4.
Combine with yogurt and vanilla: In a large bowl, whisk together the Greek yogurt and vanilla extract. Gradually pour the warm cream mixture into the yogurt, whisking constantly until smooth and well combined.
5.
Pour into molds: Divide the mixture evenly among four small bowls or ramekins.
6.
Chill: Cover the bowls with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
7.
Prepare the figs: While the panna cotta is chilling, quarter the figs. In a small bowl, toss the quartered figs with a drizzle of honey (about 1-2 teaspoons total).
8.
Serve: To serve, gently run a thin knife around the edge of each panna cotta to loosen it. Invert each onto a plate. Top with the honeyed figs and chopped pistachios.

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My Notes

Nutrition Information

Nutrition per serving (180g)

365 kcal / 1527 kJ

Carbs

23g

9% of RDA

Fat

23g

33% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

21 g

23% of RDA

Sodium

65 mg

3% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

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

You can adjust the amount of honey to your liking, depending on how sweet you prefer the panna cotta to be.

If you don't have fresh figs, you can use dried figs soaked in warm water to soften them.

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

Cooking Equipment

Saucepan

Whisk

Small Bowls or Ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Courgette and Beetroot Salad with Feta and Walnuts

A vibrant and flavorful salad featuring roasted courgettes and beetroot, topped with salty feta and crunchy walnuts. Perfect as a light lunch or side dish.

45 minutes

4 servings