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Honey yogurt panna cotta

Feeling a bit uninspired, I scanned some of my favourite blogs for something that could coerce me back into the kitchen. Helen’s Roasted Apricot and Lavender Panna Cottas had me salivating (surely a good sign), so I hit up the farmer’s market looking for some fresh fruit. I found some white peaches that literally lured
Course Dessert
Cuisine Italian
Level Beginner
Main Ingredient Dairy
Diet Gluten-Free, Pescatarian, Vegetarian


for the Panna Cotta

  • 1/2 cups cream
  • 1/2 cups milk skim
  • 3 tablespoons evaporated cane sugar
  • 3 tablespoons honey
  • 1 1/2 tsps gelatin water bloomed in 2 tablespoons
  • 1 tsp vanilla extract
  • 1 cup yogurt plain

for white peach puree

  • 3 peaches small white peeled
  • 1 tablespoon lemon juice
  • to taste honey


  1. Heat cream, milk, honey, sugar until hot but not boiling. Add the bloomed gelatin and vanilla stirring until the gelatin is completely dissolved.
  2. Take it off the heat and allow to cool for 5-10 minutes. Add the yogurt and whisk to combine.
  3. Pour the mixture into 4 ramekins and refrigerate for 4 hours.
  4. For the puree, just add the peaches and lemon juice to a blender or food processor and puree. You may need to add some water if it's too thick and honey if it's not sweet enough.
  5. To serve, put the ramekins in a pan of hot water for a minute then unmold them onto plates then top with the puree. If you're serving them in a glass (above photo) just top with the puree and serve with a spoon.