Greek Yogurt Panna Cotta with Orange Blossom and Pistachio Crumble

A light and refreshing Greek yogurt panna cotta infused with orange blossom, topped with a crunchy pistachio crumble.

Prep Time

15 minutes

Total Time

20 minutes + 4 hours chilling time

Calories

375 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.39/serving

Season:

🌍 Year-round

Meal Type:

Dessert•Appetiser

Cuisine:

British•Mediterranean

Cooking Style:

Baking

Mood:

Healthy

Ingredients

Servings

1.5cupsGreek Yogurt(Full-fat Greek yogurt)

£1.75

0.5cupHeavy Cream

£1.20

0.3cupGranulated Sugar(Adjust to taste)

£0.10

1teaspoonGelatin Powder

£0.25

2tablespoonsCold Water(For blooming the gelatin)

1teaspoonOrange Blossom Water(More or less to taste)

£0.40

0.3cupAll-Purpose Flour(For the crumble)

£0.05

0.3cupPistachios(Shelled and roughly chopped, for the crumble)

£1.50

2tablespoonsButter(Cold and cubed, for the crumble)

£0.20

2tablespoonsBrown Sugar(For the crumble)

£0.10

PinchSalt(For the crumble)

Total Cost

£5.55

£1.39 per serving

Instructions

1.
Bloom the gelatin: In a small bowl, sprinkle gelatin powder over cold water. Let it sit for 5-10 minutes until softened.
2.
Heat the cream and sugar: In a small saucepan, combine heavy cream and granulated sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering. Do not boil.
3.
Dissolve the gelatin: Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
4.
Combine with yogurt: In a medium bowl, whisk together the Greek yogurt and orange blossom water. Gradually pour the warm cream mixture into the yogurt mixture, whisking constantly until smooth.
5.
Pour and chill: Pour the mixture into individual serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
6.
Prepare the pistachio crumble: Preheat oven to 350°F (175°C). In a medium bowl, combine flour, chopped pistachios, brown sugar, and a pinch of salt.
7.
Add butter to crumble: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
8.
Bake crumble: Spread the crumble mixture evenly on a baking sheet. Bake for 5-7 minutes, or until golden brown and fragrant. Let cool completely.
9.
Assemble and serve: Once the panna cotta is set and the crumble is cooled, sprinkle the pistachio crumble over the top of each panna cotta. Serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (150g)

375 kcal / 1569 kJ

Carbs

27g

10% of RDA

Fat

25g

36% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

19 g

21% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a smoother panna cotta, strain the cream mixture through a fine-mesh sieve before pouring it into the serving glasses.

Adjust the amount of orange blossom water to your preference. A little goes a long way!

The pistachio crumble can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

If you don't have pistachios, you can substitute other nuts like almonds or walnuts in the crumble.

To easily unmold the panna cotta (if desired), dip the bottom of the ramekins briefly in warm water.

Cooking Equipment

Small saucepan

Mixing bowls

Individual serving glasses or ramekins

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Baked Feta with Cherry Tomatoes, Olives, and Herbs

A simple yet flavorful Mediterranean appetizer featuring creamy baked feta cheese, bursting cherry tomatoes, salty olives, and aromatic herbs. Perfect with crusty bread or pita for dipping.

30 minutes

4 servings