Greek Yogurt Panna Cotta with Pistachios & Rosewater Syrup

A light and refreshing panna cotta made with Greek yogurt, topped with crunchy pistachios and a fragrant rosewater syrup.

Prep Time

15 minutes

Total Time

20 minutes

Calories

359 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.99/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1teaspoonUnflavored Gelatin Powder

£0.10

2tablespoonsCold Water(For blooming the gelatin)

1cupHeavy Cream

£1.20

0.3cupGranulated Sugar

£0.08

1.5cupsGreek Yogurt(Plain, whole milk preferred)

£1.50

0.5teaspoonVanilla Extract

£0.15

0.3cupPistachios(Chopped, for garnish)

£0.75

0.3cupWater(For rosewater syrup)

0.3cupSugar(For rosewater syrup)

£0.08

1teaspoonRosewater(For rosewater syrup)

£0.12

Total Cost

£3.98

£0.99 per serving

Instructions

1.
In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes to bloom.
2.
In a saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the cream is just simmering. 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 until smooth.
5.
Slowly pour the warm cream mixture into the Greek yogurt mixture, whisking constantly to combine. Be careful not to over-mix.
6.
Pour the mixture into four small bowls or ramekins. Cover with plastic wrap, pressing it directly onto the surface of the panna cotta to prevent a skin from forming.
7.
Refrigerate for at least 4 hours, or preferably overnight, until set.
8.
To make the rosewater syrup, combine water and sugar in a small saucepan. Heat over medium heat, stirring until sugar is dissolved. Bring to a simmer and cook for 2 minutes. Remove from heat and stir in rosewater. Let cool completely.
9.
Before serving, drizzle the rosewater syrup over the panna cotta and sprinkle with chopped pistachios.

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My Notes

Nutrition Information

Nutrition per serving (140g)

359 kcal / 1499 kJ

Carbs

26g

10% of RDA

Fat

26g

37% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

24 g

27% of RDA

Sodium

45 mg

2% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

If you don't have pistachios, you can use other nuts like almonds or walnuts.

For a vegan version, substitute the heavy cream with full-fat coconut milk and the gelatin with agar-agar powder following package instructions.

The panna cotta can be made up to 2 days in advance.

To easily unmold the panna cotta, dip the bottom of the ramekin in warm water for a few seconds.

Cooking Equipment

Saucepan

Whisk

Small Bowls or Ramekins (4)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If you don't have pistachios, you can use other nuts like almonds or walnuts.

For a vegan version, substitute the heavy cream with full-fat coconut milk and the gelatin with agar-agar powder following package instructions.

The panna cotta can be made up to 2 days in advance.

To easily unmold the panna cotta, dip the bottom of the ramekin in warm water for a few seconds.

Greek Yogurt Panna Cotta with Pistachios & Rosewater Syrup

Ingredients

Instructions