Description

This Easy Greek Yogurt Panna Cotta recipe is a light and refreshing dessert that combines creamy Greek yogurt panna cotta with thyme-macerated fresh berries. Perfect for a delicate, impressive treat that’s both elegant and simple to prepare. The panna cotta is silky smooth with a subtle lemon zest aroma, while the thyme-infused berries add a fresh, slightly herbal sweetness.

Ingredients

Scale

Panna Cotta

2 3/4 cups milk (660 ml)
2 1/2 tsp powdered gelatin
3/4 cup sugar (150 g)
1 tsp lemon zest (or 1/2 vanilla pod, scraped out)
oil for oiling the molds
1 1/3 cups Greek yogurt – 350 g (plain)
2 tbsp lemon juice

Thyme Macerated Berries

300 g mixed berries (approx. 11 oz, chop the strawberries)
2 tsp fresh thyme leaves, minced
1/2 lemon (juice only)
1 tbsp granulated sugar
pinch of salt

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Instructions

Bloom the Gelatin: Place 60 ml of milk in a small bowl and sprinkle the gelatin powder over it. Let it sit to bloom while you prepare the other ingredients.
Heat Milk and Dissolve Gelatin: In a medium saucepan, combine the remaining milk, sugar, and lemon zest (or vanilla). Heat over medium heat, stirring constantly until the sugar dissolves. Increase heat to medium-high and once it reaches a boil, remove from heat. Stir in the bloomed gelatin mixture until fully dissolved. Set aside to cool until lukewarm.
Mix Panna Cotta Base: Place Greek yogurt in a large bowl or measuring cup and whisk until smooth. Strain the milk-gelatin mixture through a fine-mesh sieve into the yogurt, pressing gently on the lemon zest to extract flavor. Whisk gently to combine without incorporating too much air. Add lemon juice and stir to blend.
Prepare Molds and Chill: Lightly oil six molds (each ~180 ml/3/4 cup). Pour the panna cotta mixture evenly into the molds. Refrigerate for at least 6 hours or up to 2 days, until set.
Macerate Berries: In a small bowl, combine chopped berries, minced fresh thyme, lemon juice, sugar, and a pinch of salt. Toss gently with your hands to coat all the berries evenly. Allow to macerate for 10–15 minutes to develop flavor.
Unmold and Serve: To serve, run a knife around the edges of each panna cotta to loosen it. Invert the molds over individual serving plates and gently shake to release. Spoon the thyme-macerated berries over the top and serve immediately.

Notes

You can substitute lemon zest with vanilla pod for a different aromatic profile.
Ensure the gelatin is fully dissolved in the warm milk before mixing with yogurt to avoid lumps.
Be gentle when whisking yogurt to keep the panna cotta smooth and avoid air bubbles.
Chilling time is critical; do not rush the setting process for best texture.
Fresh thyme is preferred, but dried thyme can be used if fresh is unavailable; use less as it is more potent.