Yoghurt Panna Cotta – Easy No-Bake Summer Dessert
Hot summer days make me crave only refreshing desserts – ideally no-bake and fruity. This yoghurt panna cotta is perfect for that: it feels fresh, it’s quick, needs no oven, and it’s fragrant, tangy, only lightly sweet and easy to personalise.
White chocolate adds creaminess and just enough sweetness, while Greek yoghurt and citrus zest keep it light and fresh. Top it with whatever fruit is in season – berries, peaches or mango all work beautifully.
Yoghurt Panna Cotta with White Chocolate and Lime
A refreshing no-bake yoghurt panna cotta – quick, tangy and only lightly sweet, perfect for hot summer days.
Servings :6 servings
Ingredients
- 7 g gelatin
- 42 g cold water
- ½ vanilla pod (split lengthways)
- 3 g lemon or lime zest (freshly grated)
- 255 g whipping cream (35% fat)
- 100 g white chocolate (28–30%)
- 250 g Greek yoghurt (10% fat)
Instructions
- Bloom the gelatin in the cold water for 10 minutes.
- Heat the cream until almost boiling. Add the vanilla and zest, cover with cling film and leave to infuse for 10 minutes.
- Melt the white chocolate.
- Strain the infused cream over the melted chocolate and add the gelatin.
- Blend with an immersion blender, adding the Greek yoghurt.
- Pour into glasses – depending on their size, you will get 6 to 10 servings.
- Refrigerate for at least 4 hours to set.
- Decorate with fresh fruit.
Notes
For a sweeter panna cotta, add 20g of honey to the cream.
More light desserts: raspberry mousse and summer fruit sponge cake.
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