Marissa's MediterraneanA silky, protein-packed twist on the classic Italian dessert, using tangy Greek yogurt and a golden honey-pistachio topping.
In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
In a medium saucepan over medium-low heat, combine the heavy cream and honey. Stir gently until the honey is dissolved and the cream is hot, but not boiling.
Remove the cream from the heat and whisk in the bloomed gelatin until completely dissolved. Stir in the vanilla extract.
In a large bowl, whisk the Greek yogurt until smooth. Slowly pour the warm cream mixture into the yogurt, whisking constantly until the mixture is uniform and silky.
Divide the mixture into 4-6 ramekins or small glasses. Refrigerate for at least 4 hours, or until completely set.
Before serving, top each panna cotta with a drizzle of honey, crushed pistachios, and a pinch of fresh lemon zest.
The trick to a perfect panna cotta is using high-quality honey—the flavor really shines through. If you don't have ramekins, you can set these in small juice glasses or even espresso cups for a cute presentation! Make sure your yogurt is at room temperature so it doesn't seize the gelatin.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef