Marissa's MediterraneanA silky, honey-sweetened yogurt panna cotta topped with juicy balsamic-macerated strawberries and a hint of fresh thyme.
In a small bowl, sprinkle the gelatin over the milk and let it sit for 5 minutes to bloom.
Make sure the milk is cold when you add the gelatin!
In a small saucepan, combine the heavy cream and 1 tablespoon of honey over medium heat. Heat until it just begins to simmer, then remove from heat.
Don't let it reach a rolling boil, just a gentle simmer.
Whisk the bloomed gelatin mixture into the warm cream until completely dissolved. Let it cool slightly for about 5 minutes.
In a medium bowl, whisk the Greek yogurt and vanilla extract until smooth. Slowly pour the warm cream mixture into the yogurt, whisking constantly until combined.
Divide the mixture between 4 ramekins or small glasses. Refrigerate for at least 4 hours, or until completely set.
Cover them with plastic wrap once they've cooled to prevent a skin from forming.
While the panna cotta sets, toss the quartered strawberries with balsamic vinegar, 1 teaspoon of honey, and fresh thyme. Let them macerate in the fridge for at least 30 minutes.
To serve, top each chilled panna cotta with a generous spoonful of the balsamic strawberries and their juices.
The key to a perfect panna cotta is letting it set slowly. If you're in a rush, you can place the ramekins in a cold water bath in the fridge, but patience yields the creamiest results! For an extra pop, add a tiny pinch of sea salt to the honey drizzle.
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