Planning a menu for a pure white dessert can be a challenge. Having said that, I created a Greek Yogurt Lemon and Vanilla Bean Panna Cotta for Canada Day. Panna Cotta is a natural choice for its purity of white colour and its simplicity to make. I love the fresh look of panna cotta, a gelatine set custard made from dairy products which often include cream and/or milk. In this recipe, Greek yogurt is used because of its tangy taste.
Creating a pure white dessert requires eliminating vanilla bean paste because it would tint the custard to an ivory colour. To solve this problem, I added just a smidgeon of vanilla bean powder, which will show only the tiny specks of the vanilla bean seeds in the dessert while retaining the purity of the white colour. As well, I used lemon in two ways (juice and zest) as a flavouring ingredient, which compliments the tangy Greek yogurt.
Greek Yogurt Lemon and Vanilla Bean Panna Cotta
CHEF TALK: This version of Greek Yogurt Lemon & Vanilla Bean Panna cotta is set a little firmer than classic panna cotta which makes it easier to unmold. This recipe is adapted from Alberta Milk and is gluten-free, egg-free, refined sugar-free and grain free. I serve the pannacotta with a simple strawberry sauce (see Notes below). A raspberry coulis is also lovely with this dessert. You can find my recipe for raspberry coulis here.
INGREDIENTS:
- 1 cup (250 ml) plain or vanilla Greek yogurt
- ¾ cup (175 ml) milk
- ½ cup (105 g) organic unrefined cane sugar (or granulated sugar)
- Pinch of fine salt
- ¼ cup (60 ml) lemon juice
- 1 teaspoon (5 ml) lemon zest
- Pinch of vanilla bean powder, optional
- 1 package (7 g) unflavoured gelatine
METHOD:
- Grease four ½ cup ramekins. CHEF TIP: Greasing the ramekins makes it easier to unmold. Place the ramekins on a small tray and set aside.
- In a small saucepan, whisk together the Greek yogurt, milk, sugar, lemon juice, lemon zest and vanilla bean powder.
- Sprinkle the gelatine on top of the mixture and let it sit for five minutes (this is called “blooming” – see note in Learning Tips).
- Warm over low heat and stir until the sugar and gelatine are dissolved (about 2 minutes). Remove from the heat.
- Pour ½ cup of the panna cotta custard into each of the ramekins. Cover the tray holding the ramekins with plastic wrap.
- Refrigerate the ramekins for at least four hours.
- SERVING: The trick to easily unmold the panna cotta is to run a knife at a ¼ inch deep around the edge of the dessert. Dip each ramekin, one at a time, into a shallow container of hot water for 10 to 20 seconds and then press down on the top of one edge of the dessert to break the suction; tip it upside down onto your plate and lift the ramekin, shaking it if necessary. It should slide out easily. Another way to serve the dessert is in a stemmed dessert glass or decorative ramekin without unmolding. Garnish the dessert simply as shown in the photographs.
NOTES: Make a Simple Strawberry Sauce, slice 1 lb. of washed and hulled strawberries (about 15 strawberries). Place the berries in a small saucepan with 1/3 cup of granulated sugar, a pinch of salt, 1 tablespoon of lemon juice and 1 teaspoon of vanilla bean paste or vanilla extract. Cook over low heat until the strawberries start to release their juices. Continue to cook until the strawberries start to thicken (about 10 to 15 minutes). Allow the mixture to cool slightly before pureeing. CHEF TIP: If you want a chef-style smooth velvety strawberry sauce like the photo, pour the still warm fruit mixture into a fine-meshed strainer placed over a small bowl, and using a spatula, press the puree through the strainer to remove the tiny seeds.
Greek Yogurt Lemon & Vanilla Bean Panna Cotta served in the ramekin
You Might Also Enjoy:
Strawberry Creams – A Canada Day Celebration
Raspberry Coulis – The Perfect Sauce
Blueberry Sour Cream and Greek Yogurt Tarte
Twice Baked Nutty Meringue Cookie Crisps
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Cream
- Blooming – Gelatine Powder
- Extracts – Vanilla Bean Paste
__________
Greek Yogurt Lemon and Vanilla Bean Panna Cotta with organic rose petals and fresh seasonal berries
Greek Yogurt Lemon and Vanilla Bean Panna Cotta
Prep
Cook
Inactive
Total
Yield 4 servings
Planning a menu for a pure white dessert can be a challenge. Having said that, I created a Greek Yogurt Lemon and Vanilla Bean Panna Cotta for Canada Day. Panna Cotta is a natural choice for its purity of white colour and its simplicity to make. I love the fresh look of panna cotta, a gelatine set custard made from dairy products which often include cream and/or milk. In this recipe, Greek yogurt is used because of its tangy taste. Try this version - you will love it! This recipe is gluten-free; grain-free and egg-free.
Ingredients
- 1 cup (250 ml) plain or vanilla Greek yogurt
- ¾ cup (175 ml) milk
- ½ cup (105 g) granulated sugar
- Pinch of fine salt
- ¼ cup (60 ml) lemon juice
- 1 teaspoon (5 ml) lemon zest
- Pinch of vanilla bean powder, optional
- 1 package (7 g) unflavoured gelatine
Instructions
- Grease four ½ cup ramekins. CHEF TIP: Greasing the ramekins makes it easier to unmold. Place the ramekins on a small tray and set aside.
- In a small saucepan, whisk together the Greek yogurt, milk, sugar, lemon juice, lemon zest and vanilla bean powder.
- Sprinkle the gelatine on top of the mixture and let it sit for five minutes (this is called “blooming” – see note in Learning Tips).
- Warm over low heat and stir until the sugar and gelatine are dissolved (about 2 minutes). Remove from the heat.
- Pour ½ cup of the panna cotta custard into each of the ramekins. Cover the tray holding the ramekins with plastic wrap.
- Refrigerate the ramekins for at least four hours.
- SERVING: The trick to easily unmold the panna cotta is to run a knife at a ¼ inch deep around the edge of the dessert. Dip each ramekin, one at a time, into a shallow container of hot water for 10 to 20 seconds and then press down on the top of one edge of the dessert to break the suction; tip it upside down onto your plate and lift the ramekin, shaking it if necessary. It should slide out easily. Another way to serve the dessert is in a stemmed dessert glass or decorative ramekin without unmolding. Garnish the dessert simply as shown in the photographs.
Notes
NOTES: Make a Simple Strawberry Sauce, slice 1 lb. of washed and hulled strawberries (about 15 strawberries). Place the berries in a small saucepan with 1/3 cup of granulated sugar, a pinch of salt, 1 tablespoon of lemon juice and 1 teaspoon of vanilla bean paste or vanilla extract. Cook over low heat until the strawberries start to release their juices. Continue to cook until the strawberries start to thicken (about 10 to 15 minutes). Allow the mixture to cool slightly before pureeing. CHEF TIP: If you want a chef-style smooth velvety strawberry sauce like the photo, pour the still warm fruit mixture into a fine-meshed strainer placed over a small bowl, and using a spatula, press the puree through the strainer to remove the tiny seeds.
Courses Dessert; Light Dessert; Gluten-Free Dessert; Custards
Cuisine Italian; Canadian; American
If you try my recipe for Greek Yogurt Lemon and Vanilla Bean Panna Cotta, please leave me a comment below with your feedback.
You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
Denise Paré-Watson
The Urb’n’Spice Chef
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What a beautiful red and white dessert this makes with the strawberry sauce! This would be a great one for Canada Day!
Thanks, Cathy! It is a pretty dessert, isn’t it? We are making it again for an event on Wednesday. It is quick, easy and really quite impressive despite its simplicity (And naturally gluten-free 🙂
I have never made panna cotta with greek yogourt… I can’t wait to try! Looks like the perfect dessert for Canada Day. Thanks for sharing Denise ♥
Thank you, Maria! It is a wonderfully easy dessert to make ahead. I know you will love it! Thanks for dropping by urbnspice.
A thing of beauty! I love your cheffy tips. Just had this in a resto last week and now I don;t have to poke around to find a recipe. Yippee! I may have to become head of your fan club 😉
That is the sweetest thing anyone has ever said to me, Diane! Thanks so much for your lovely comment. You made my day 🙂 If you make this Greek Yogurt Lemon and Vanilla Bean Panna Cotta, I want to hear all about it. We served it last night to a group that had to follow a gluten-free and grain-free diet – it was a winner. And so easy to make, too! Enjoy!
What a beautiful dessert to celebrate Canada Day with! Love the simplicity of this dessert and your tips are great too!
Thank you so much, Jessica!