Introduction

This Berry Yogurt Panna Cotta is a refreshing and elegant dessert that combines the tangy flavor of berries with creamy yogurt. It’s smooth, lightly sweetened, and perfect for a make-ahead treat that will impress your guests.

A single-layer pink mousse cake shaped like a bundt with swirling ridges sits on a clear glass cake stand with a pedestal, placed near a window. The mousse surface is smooth with tiny air holes, giving it a light and airy look. The background is plain and softly lit, highlighting the cake's pastel color and rounded ridges. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

340 grams red currants (any berries will work)
300 grams raspberries

100 grams granulated sugar
60 grams cold water

2 packets powdered gelatin (approximately 14 grams)
400 grams heavy cream

450 grams full fat Greek yogurt
1/4 teaspoon fine sea salt
1 teaspoon vanilla bean paste (or vanilla extract)

Instructions

Step 1: In a medium bowl, combine the berries and granulated sugar. Cover and let sit for 30 minutes. If using blackberries, cut them in half; if using fresh blueberries, gently mash them with a fork.
Step 2: In a heat-safe bowl, add the cold water and sprinkle the powdered gelatin on top. Stir gently and let it sit for 5 minutes to bloom.
Step 3: Heat the heavy cream in a small saucepan over medium-low heat until it is steaming but not boiling.

Step 4: Pour the hot cream over the bloomed gelatin and whisk until the gelatin is fully dissolved and the mixture is smooth.
Step 5: Add the Greek yogurt, vanilla, and sea salt to the cream mixture. Whisk until fully combined and smooth.
Step 6: Blend the sugared berries until smooth, then strain the mixture through a fine mesh sieve into the cream and yogurt mixture to remove seeds and pulp.

Step 7: Whisk everything together gently to combine, then pour the mixture into your chosen molds, such as ramekins or a bundt pan.
Step 8: Cover the surface of the panna cotta with plastic wrap to prevent a skin from forming. Refrigerate overnight to set completely.
Step 9: To unmold, fill a large bowl with hot (not boiling) water and briefly dip the mold to loosen the panna cotta. Invert the mold onto a plate, and gently release the dessert. Serve immediately.

Tips & Variations

Feel free to substitute any berries you have on hand—blueberries, blackberries, or strawberries all work well.
Slightly mashing the berries helps release more juice and flavor for a vibrant panna cotta.
Vanilla bean paste adds a richer flavor, but vanilla extract is a convenient alternative.

If you prefer a firmer panna cotta, you can add a little extra gelatin, but be careful not to overdo it.

Storage

Store the panna cotta in the refrigerator, covered, for up to 3 days. It’s best enjoyed fresh, but if you need to reheat slightly to unmold, only dip the mold briefly in warm water. Do not microwave.

How to Serve

A light pink, soft mousse dessert shaped like a bundt cake sits on a clear glass cake stand with a short pedestal. The mousse has smooth, airy texture with small bubbles visible throughout. The edges are gently ridged, forming a symmetrical pattern around the top. A woman's hand holds a metal fork lifting one slice from the mousse, showing the inside which matches the outside's uniform pale pink color and creamy texture. The setup is placed against a plain wall and a window frame with light coming in softly. The surface beneath the cake stand has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of yogurt?

Full-fat Greek yogurt works best for a creamy texture, but you can use regular full-fat yogurt. Avoid low-fat or flavored yogurts, as they may affect the set and taste.

What if I don’t have gelatin? Can I use agar-agar?

Agar-agar can be used as a vegetarian alternative, but the setting process and quantities differ. Follow the agar-agar package instructions carefully, as it sets more firmly and quickly than gelatin.