Greek Yoghurt Panna Cotta

Name: Greek Yoghurt Panna Cotta with Orange & Olive Oil
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 200g Greek yoghurt; 2 tbsp fresh orange juice; 1 tbsp sugar; 1 gelatin sheet (or 1 tsp gelatin powder); 1 orange, segmented; 2 tsp extra virgin olive oil; Pinch of salt

2 June

Written By Karina Arora

with Orange & Olive Oil

Pouring Pukara Estate Novello extra virgin olive oil over orange panna cotta in vintage silver cups on a rooftop

Greek yoghurt panna cotta topped with orange segments in a vintage silver cup on a white linen cloth

Close up of orange segments soaked in olive oil on top of Greek yoghurt panna cotta in a vintage silver cup

Preparation time: 10-15 minutes + 4 hours chilling | Serves: 2

A silky panna cotta is surprisingly one of the simplest desserts you can make - but only if you get the ratios right. For this Greek yoghurt panna cotta, I combined thick, creamy yoghurt with fresh orange juice and a fruity extra virgin olive oil that makes all the flavours sing.

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RECIPE NOTES →

The secret behind my Greek Yoghurt Panna Cotta -

I have to tell you the story behind this recipe. I've been travelling around Europe, living out of serviced apartments and studios with tiny kitchens and minimal ingredients since we're constantly on the move.

I had a craving for a simple dessert using all the gorgeous oranges which are currently in season, and when I have a vision I'll find a way to bring it to life. The question was how to do it without buying a pint of cream, a bag of sugar and all the heavy things that are difficult to carry from place to place.

What I did have were single-serve portions of Greek yoghurt, fresh oranges and little sugar sachets that came with the accommodation. Then I found these gorgeous vintage cups at a flea market and a plan began to form - if I picked up a packet of gelatine sheets (which are literally lighter than air), my dessert dreams could come to life. And now you have this recipe, so you know it worked.

I digress - having minimal ingredients should never be a hindrance to making something special. If anything, it gives you more creative freedom and a reason to experiment - and what else is the kitchen for?

Set Greek yoghurt panna cotta in a vintage silver cup on a white linen surface

Spoonful of Greek yoghurt panna cotta with orange and olive oil

Ingredients for my Greek Yoghurt Panna Cotta -

This easy panna cotta recipe has such few ingredients you really don't need to plan far ahead.

You'll need Greek yoghurt (regular yoghurt won't give you the same thick, creamy texture so I'd advise against it), sugar, 2 fresh oranges and gelatine.

For a touch of something special, I soak the orange segments in Pukara Estate's Novello extra virgin olive oil. It adds a subtly savoury note with a distinct fruitiness that brings real depth to the panna cotta. If you can't get your hands on it, any good quality extra virgin olive oil will do - but look for a first press if you can.

This is also a small-serve recipe, perfect when you want dessert for two, or save one for yourself the next day. It's quite hard to stop at just one.

Ingredients

150 gms Greek yoghurt
1.5-2 tbsps sugar
30 mls fresh orange juice (juice from half a large orange)
1 gelatine sheet (2gms)
1 orange
2 tsps extra virgin olive oil + more, to drizzle
Pinch of sea salt, to serve

Method -

For the panna cotta -

Bloom the gelatine sheet in cold water for 5 minutes.
Warm the orange juice and sugar on a low heat until the sugar dissolves
Squeeze excess water from the gelatine sheet and stir into the warm juice until dissolved. Remove from heat and cool slightly.
Remove from heat and cool for a few minutes.
Slowly whisk into the Greek yoghurt until smooth.
Divide between two cups (optional) or a flat bowl, and refrigerate for at least 4 hours or overnight.

For the orange topping -

Segment the orange: cut off the peel and pith, then cut between the membranes to release the segments into a bowl. Squeeze out any remaining juice.
Pour in 2 tsps of olive oil and stir to coat. Set aside for 10-15 minutes.
To serve, spoon the orange segments over the panna cotta, drizzle with the soaking liquid and a little extra olive oil, and finish with a pinch of salt.

*This recipe is made in collaboration with Pukara Estate.

Check out my other fruit based dessert recipes -

Honey Poached Peaches

Chocolate Fig Cake

Brown Butter Strawberry Cake

2-Ingredient Rhubarb Jelly

RECIPE NOTES

Swaps, Serves & Storage

Do I have to use gelatine sheets for this recipe?
You can use gelatine powder instead of sheets. Dissolve 1 tsp (which is about 2.5g) of powder. Sprinkle it over 1 tbsp of cold water, let it bloom for 5 minutes, then stir into the warm orange juice as you would the sheets.
What can I use instead of oranges?
You can use blood oranges, grapefruit or mandarins for this recipe.
Can I make this Greek yoghurt panna cotta ahead of time?
You can make the actual panna cotta 2-3 days ahead (cover it tightly with cling wrap and keep it refrigerated, but make the orange olive oil topping a few minutes before serving.

DessertsEasy

Karina Arora