Greek Yogurt and Mountain Honey Panna Cotta

Greek Yogurt and Mountain Honey Panna Cotta
15 servings

Panna cotta is a great dessert idea that is as simple to make as it is tasty.

Brought you you by Oikos from Danone. Visit the Danone blog for more recipe ideas!



cup (750 mL) organic whipping cream
vanilla bean, split lengthwise
cup (125 mL) Greek mountain honey or wildflower honey
sheet (20 g) gelatin, soaked for 5 minutes in cold water before use
cup (250 mL) Oikos Greek yogurt
Greek olive oil as needed to grease custard ramekins
fresh mint buds for garnish


Step 1

Place the cream into a medium-sized saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream as well as adding the bean pod.

Step 2

Place the saucepan over medium heat and warm through until piping hot. Do not boil or let the cream scold.

Step 3

Strain the mixture through a fine sieve into a large stainless steel mixing bowl. Gently whisk in the honey and soaked gelatin.

Step 4

Allow the mixture to cool slightly for 15 minutes. Whisk in the yogurt and transfer the mixture into a glass pitcher. 5- Lightly grease 8 custard ramekins with Greek olive oil. Fill the ramekins with the panna cotta mixture to 4 mm below the rim.

Step 5

Place them in the fridge and set them for 8 to 24 hours.

Step 6

Run a sharp paring knife around the edge of each panna cotta and unmold each into a shallow serving bowl. Garnish each with a bud of mint (and fresh berries or fruit compote if desired).

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