Greek Yogurt Panna Cotta with Pistachios and Orange Blossom Water

A light and refreshing twist on classic Panna Cotta, using Greek yogurt for a tangy and creamy dessert, infused with delicate orange blossom aroma and topped with crunchy pistachios.

Prep Time

15 minutes

Total Time

20 minutes + 4 hours chilling

Calories

345 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.69/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

2cupsGreek Yogurt(Full-fat for best texture)

£2.50

0.5cupHeavy Cream

£1.20

0.3cupGranulated Sugar(Adjust to taste)

£0.10

1teaspoonVanilla Extract

£0.25

1teaspoonOrange Blossom Water(Add more for stronger floral aroma, but be careful not to overdo it.)

£0.30

1tablespoonGelatin Powder

£0.40

0.3cupCold Water(For blooming the gelatin)

0.3cupPistachios(Shelled and chopped, for garnish)

£1.50

2tablespoonsHoney(Optional, for drizzling)

£0.50

Total Cost

£6.75

£1.69 per serving

Instructions

1.
In a small bowl, sprinkle gelatin powder over cold water. Let it bloom for 5 minutes until softened.
2.
In a saucepan, combine heavy cream and sugar. Heat over medium heat, stirring constantly, until sugar is dissolved and the mixture is steaming (do not boil).
3.
Remove the saucepan from heat and whisk in the bloomed gelatin until completely dissolved.
4.
In a large bowl, whisk together the Greek yogurt, vanilla extract, and orange blossom water.
5.
Gradually pour the warm cream mixture into the Greek yogurt mixture, whisking constantly until smooth and well combined.
6.
Divide the mixture evenly among four ramekins.
7.
Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
8.
Before serving, garnish with chopped pistachios and a drizzle of honey (optional).

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My Notes

Nutrition Information

Nutrition per serving (165g)

345 kcal / 1443 kJ

Carbs

21g

8% of RDA

Fat

22g

31% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

19 g

21% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

To easily remove the panna cotta from the ramekins, dip the bottom of each ramekin in warm water for a few seconds before inverting onto a plate.

You can substitute the pistachios with other nuts like almonds or walnuts.

For a vegan version, use plant-based yogurt and agar-agar as a gelatin substitute.

This pairs well with Grilled Lemon Herb Chicken with Feta Salad.

Cooking Equipment

Saucepan

Whisk

Ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Baked Feta with Cherry Tomatoes and Orzo Pasta

A simple and flavorful Mediterranean dinner with creamy baked feta, sweet cherry tomatoes, and tender orzo pasta. Can be made vegetarian or easily adapted to include grilled chicken or shrimp.

45 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Whipped Ricotta Crostini with Lemon Zest and Honey

Creamy, light whipped ricotta spread on crispy crostini, drizzled with honey and a hint of lemon. A perfect appetizer to whet the appetite.

30 minutes

4 servings

Easy

"The creamy, light whipped ricotta on crispy crostini offers a delightful contrast to the baked feta and orzo. The lemon zest and honey introduce a subtle sweetness and acidity that brightens the palate, preparing it for the richer flavors of the main course while staying true to the Mediterranean theme."

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Chef's Tips

To easily remove the panna cotta from the ramekins, dip the bottom of each ramekin in warm water for a few seconds before inverting onto a plate.

You can substitute the pistachios with other nuts like almonds or walnuts.

For a vegan version, use plant-based yogurt and agar-agar as a gelatin substitute.

This pairs well with Grilled Lemon Herb Chicken with Feta Salad.

Greek Yogurt Panna Cotta with Pistachios and Orange Blossom Water

Ingredients

Instructions