Yogurt Panna Cotta With Berry Sauce 6.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Mar 21, 2019

Using whole milk makes this panna cotta lighter in texture and more healthful than a traditional cream-based panna cotta recipe -- without sacrificing flavor. With a sumptuous vanilla-scented richness, the dessert gets an extra measure of creaminess and lovely, subtle tang from the addition of Greek yogurt.

You'll need six 6-ounce ramekins.

Make Ahead: The panna cotta will need 4 to 6 hours to set in the refrigerator. The berry sauce can be made up to 4 days in advance.

Storage Notes: Panna cotta will keep, refrigerated, for up to 3 days. If making more than 1 day ahead, loosely cover the tops of the panna cotta; and keep in mind the texture of the dessert will stiffen slightly over time. The berry sauce can be made up to 4 days ahead and stored in an airtight container. Bring it to room temperature or warm slightly before serving over the panna cotta.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 2 1/4 cups cold whole milk
  • 2 teaspoons unflavored powdered gelatin
  • 1/4 cup plus 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup whole-milk Greek yogurt
  • 1 1/2 cups frozen mixed berries
  • 2 tablespoons water


Grease your ramekins with cooking oil spray, or brush them lightly with oil.

Pour the milk into a medium saucepan. Sprinkle the gelatin over it and let it stand, without stirring, for 5 minutes to allow the gelatin to soften and hydrate.

Place the saucepan over medium heat; cook, stirring frequently, until the milk is hot but not boiling, and the gelatin has dissolved. Stir in 1/4 cup of the sugar and the salt, until they have dissolved. Remove from the heat, then stir in the vanilla extract. Cool for 15 minutes at room temperature.

Place the yogurt in a medium bowl. Add 3 tablespoons of the now slightly warm milk mixture and stir until smooth, then add the yogurt to the saucepan and stir until incorporated. Divide the mixture evenly among the ramekins, cover with plastic wrap and refrigerate until they have set, 4 to 6 hours.

Combine the frozen berries, water and the remaining 1 tablespoon of sugar in a small saucepan over medium heat. Once the mixture just begins to boil, reduce the heat to low and cook for 2 minutes, stirring occasionally, until the berries break down a little. Use a spoon to break any larger berries in half. The mixture should be saucy. Transfer to a container, cool for a bit and then cover and refrigerate in an airtight container until ready to serve. (Bring to room temperature, or warm slightly, before serving.)

Serve in the ramekins, or run a knife or offset spatula around the edge of each panna cotta and invert onto individual plates. (As needed, dip the bottom of each ramekin in warm water to help release a panna cotta from its ramekin.) Spoon about a heaping tablespoon of the sauce over each portion.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Lori Aratani.

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