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Easy Greek Yogurt Panna Cotta with Thyme Macerated Berries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 79 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 6 hours 25 minutes (including chilling time)
  • Yield: 6 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Description

This Easy Greek Yogurt Panna Cotta with Thyme Macerated Berries is a light and creamy dessert perfect for any occasion. The panna cotta combines silky Greek yogurt with a subtle lemon and vanilla-infused gelatin milk base, chilled until perfectly set. Topped with fresh berries macerated in lemon juice, sugar, and fragrant thyme, this recipe offers a refreshing balance of tartness and herbaceous flavor, ideal for a sophisticated yet simple ending to your meal.

Ingredients

Panna Cotta Base

  • 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 (around 11 oz, chopped strawberries included)
  • 2 teaspoons fresh thyme leaves, minced
  • 1/2 lemon, juiced
  • 1 tablespoon granulated sugar
  • Pinch of salt

Instructions

  1. Bloom Gelatin: Place 60 ml of milk in a small bowl and sprinkle the powdered gelatin over it. Let it sit for a few minutes until the gelatin softens and blooms.
  2. Heat Milk and Sugar: In a medium saucepan, combine the remaining milk, sugar, and lemon zest (or vanilla pod). Heat over medium until the sugar dissolves, then bring to a boil over medium-high heat. Once boiling, remove from heat.
  3. Dissolve Gelatin: Stir the bloomed gelatin mixture into the hot milk mixture. Whisk gently until the gelatin is fully dissolved, then set the mixture aside to cool until it reaches a tepid temperature.
  4. Prepare Molds: Lightly brush six 180 ml (3/4 cup) molds with oil to ensure easy release of the panna cotta.
  5. Combine Yogurt and Milk Mixture: Place Greek yogurt in a large bowl or measuring cup and whisk it smooth. Strain the milk mixture through a fine mesh sieve into the yogurt, pressing on the lemon peel or vanilla pod to extract flavor. Gently whisk the mixture to combine, being careful not to incorporate too much air, then stir in the 2 tablespoons lemon juice.
  6. Chill Panna Cotta: Pour the mixture evenly into the prepared molds. Refrigerate for at least 6 hours, or up to 2 days, until firmly set.
  7. Macerate Berries: In a small bowl, combine the chopped berries, minced thyme, lemon juice, sugar, and a pinch of salt. Gently toss with your hands, ensuring all the berries are coated evenly. Let the mixture sit for 10 to 15 minutes to develop flavors.
  8. Unmold and Serve: When ready to serve, run a knife around the edges of each panna cotta. Invert each mold onto individual serving plates and gently shake to release the panna cotta. Spoon the thyme macerated berries over the top and serve immediately for a refreshing dessert.

Notes

  • For a vanilla flavor, replace lemon zest with half a vanilla pod, scraped.
  • Ensure the gelatin cools to tepid but not too cool before mixing with yogurt, to avoid lumps.
  • Oiling molds lightly prevents sticking and makes unmolding easier.
  • Serve panna cotta chilled; it can be made up to two days in advance.
  • Macerating berries enhances their natural sweetness and allows thyme flavor to infuse gently.

Find it online: https://slsrecipes.com/easy-greek-yogurt-panna-cotta-with-thyme-macerated-berries-recipe/