If you’re craving a dessert that’s creamy, refreshing, and just a little bit fancy without spending hours in the kitchen, you’re going to adore this Greek Yogurt Panna Cotta with Thyme Berries Recipe. It’s light on your stomach but big on flavor thanks to silky Greek yogurt and a bright, herby berry topping that feels like summer in every bite. Trust me, once you make this, it’ll be your go-to for impressing guests or just treating yourself.
Why You’ll Love This Recipe
- Light and Creamy: Greek yogurt gives it a tangy richness that’s not heavy like traditional panna cotta.
- Simple Ingredients: You likely already have everything in your pantry and fridge—no exotic shopping needed.
- Elegant Presentation: Served in pretty molds and topped with thyme-infused berries, it looks restaurant-worthy.
- Make Ahead Friendly: Prep it days in advance for stress-free entertaining or a sweet treat ready when you want.
Ingredients You’ll Need
This recipe shines because of the balance between creamy, tart, sweet, and herbal flavors. Using fresh berries and thyme brightens the panna cotta perfectly—just pick ripe berries and fresh herbs, and you’ll taste the difference.
- Milk: Whole or 2% milk works best to dissolve gelatin and keep the panna cotta silky without heaviness.
- Gelatin: Essential for setting your panna cotta—powdered gelatin is easiest to use here.
- Sugar: Granulated sugar to sweeten the milk mixture and a little in the berry topping—feel free to adjust based on your berry sweetness.
- Lemon zest or vanilla pod: Adds a fragrant citrus or vanilla note; lemon zest keeps it bright and fresh.
- Oil: Just a little to grease your molds so the panna cotta unmolds easily.
- Greek yogurt: Use good-quality plain Greek yogurt—its thickness and tang are what make this panna cotta shine.
- Lemon juice: Adds acidity to balance the creamy yogurt and lifts the berry flavors.
- Berries (strawberries, blueberries, raspberries): Fresh and ripe, chopped strawberries work great and look pretty.
- Fresh thyme leaves: Minced finely for that subtle herbal kick that pairs surprisingly well with the berries.
- Salt: Just a pinch in the berry mix to enhance all the flavors.
Variations
I love how versatile this Greek Yogurt Panna Cotta with Thyme Berries Recipe is. You can make it your own depending on what flavors or dietary needs you’re playing with. Let me share some ideas that have worked well for me or friends I know.
- Vegan Version: Swap milk with unsweetened almond or oat milk and use agar-agar instead of gelatin—I tested this for a friend and the texture is still wonderfully creamy.
- Flavor Swaps: Instead of thyme, try fresh basil or mint for a green herbal note, or incorporate vanilla bean for a sweeter classic take.
- Berry Mix-Up: Use raspberries or blackberries instead of strawberries, or combine several berries for a more complex topping.
- Less Sugar: If you prefer your desserts less sweet, try reducing sugar in the panna cotta and topping—you’ll still get lots of flavor from the lemon and thyme.
How to Make Greek Yogurt Panna Cotta with Thyme Berries Recipe
Step 1: Bloom Your Gelatin
Start by pouring 60 ml of cold milk into a small bowl. Sprinkle the powdered gelatin evenly over the surface and let it sit untouched for about 5 minutes. This “blooming” step hydrates the gelatin so it dissolves smoothly without clumps later. I always swear by this step since skipping it creates a grainy texture.
Step 2: Heat Milk, Sugar, and Lemon Zest
While your gelatin blooms, add the rest of the milk, sugar, and lemon zest into a saucepan. Warm it over medium heat, stirring gently until the sugar dissolves completely. When you see it start to steam and just come to a boil, take it off the heat immediately. Overheating could ruin the gelatin’s setting power!
Step 3: Combine Gelatin with Milk Mixture
Stir the gelatin into the hot milk mixture carefully. Whisk just enough to fully dissolve the gelatin—avoid whipping in extra air or creating bubbles. Then set this aside to cool to a tepid temperature, about lukewarm to the touch. This step is crucial so you don’t curdle the yogurt.
Step 4: Prepare Your Molds
Lightly brush your molds with a neutral oil to help the panna cotta release later on. I like using small silicone or ceramic ramekins about 3/4 cup size—makes perfect individual servings that feel special.
Step 5: Mix Yogurt and Milk Mixture
Whisk the Greek yogurt in a large bowl until smooth. Strain the cooled milk mixture into the yogurt using a fine-mesh sieve, pressing gently on the lemon zest to extract all that citrusy goodness. Stir gently to combine—don’t overwhisk, or you might add unwanted air pockets. Finish by folding in fresh lemon juice to add that perfect tang.
Step 6: Chill the Panna Cotta
Pour the mixture into your prepared molds and pop them into the fridge. Let them set for at least 6 hours, though overnight or up to 2 days is even better for full flavor and firmness. I learned the hard way that patience here pays off with texture you’ll rave about.
Step 7: Macerate Thyme Berries
About 15 minutes before serving, mix the berries with minced fresh thyme, lemon juice, sugar, and a pinch of salt in a bowl. Use your hands to gently toss everything together to coat the fruit evenly. This quick maceration softens the berries and marries the flavors beautifully. It’s a trick I discovered to turn simple fruit into something extraordinary.
Step 8: Serve with Style
Run a thin knife around the edge of each mold to loosen the panna cotta. Invert the mold over a plate, hold securely, and give it a gentle shake—the panna cotta should slide right out. Top each with a generous spoonful of those fragrant thyme berries and serve immediately. Your friends and family will be wowed by how fresh and elegant this is!
Pro Tips for Making Greek Yogurt Panna Cotta with Thyme Berries Recipe
- Bloom Your Gelatin Properly: Always let your gelatin sit in cold milk first to prevent lumps and ensure it dissolves evenly.
- Don’t Overheat Milk Mixture: Bring it just to a boil and then remove from heat immediately to keep gelatin effective.
- Strain the Mixture: Passing the milk through a sieve with lemon zest makes your panna cotta silky and free from zest bits.
- Gentle Mixing: Whisk gently after combining yogurt and milk mixture to avoid air bubbles that cause holes in the panna cotta.
How to Serve Greek Yogurt Panna Cotta with Thyme Berries Recipe
Garnishes
I like topping mine with the thyme-macerated berries right from the recipe because that mix is the perfect balance of tart and fresh herbal notes that really lift the creamy base. Sometimes I add a tiny sprig of fresh thyme or a dusting of lemon zest for a pretty final touch.
Side Dishes
Serving this panna cotta after a light Mediterranean meal is my favorite—think grilled lemon chicken, fresh green salad, or even a simple bruschetta starter. It cleanses the palate beautifully and ends the meal on a light, fresh note.
Creative Ways to Present
For special occasions, I like to use decorative glasses or small jars instead of traditional molds and layer in the berry-thyme mixture at the bottom before adding the panna cotta. It looks stunning and adds flavor variety in every bite. You could also drizzle a tiny honey or lavender syrup over the top for an extra wow factor.
Make Ahead and Storage
Storing Leftovers
I usually cover the panna cotta molds tightly with plastic wrap and keep them chilled in the fridge. They stay fresh for up to 2 days, which is perfect for prepping ahead for dinner parties or meals throughout the week. Just keep the berries separate until serving to avoid sogginess.
Freezing
I’ve found that freezing panna cotta isn’t ideal—the texture gets a bit grainy and watery after thawing. I recommend making just what you need fresh and storing leftovers in the fridge instead for the best experience.
Reheating
This dessert is best served cold, so reheating isn’t really necessary. If your panna cotta gets too firm after refrigeration, just let it sit at room temperature for 10 minutes before serving to soften slightly.
FAQs
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Can I use regular yogurt instead of Greek yogurt for this recipe?
Technically yes, but I don’t recommend it because regular yogurt is thinner and has more whey, which can affect the panna cotta’s texture and firmness. Greek yogurt’s thickness ensures a creamy, sturdy finish that holds its shape well.
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How do I make sure my panna cotta sets properly?
Blooming the gelatin before adding it to your hot milk mixture, not overheating the milk, and chilling the dessert for at least 6 hours are key steps I always follow. Using the right amount of gelatin—that the recipe calls for—is also crucial to getting that perfect set.
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Can I prepare the thyme berries ahead of time?
Yes! I suggest preparing them up to a few hours ahead and keeping them covered in the fridge. Just bring them to room temperature before serving so the flavors and textures shine.
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What if I don’t have fresh thyme—can I use dried thyme instead?
Fresh thyme gives a much brighter, less overpowering flavor. If you only have dried thyme, use it sparingly—about half the amount—and crush it finely to release more aroma. But fresh is definitely best for this recipe.
Final Thoughts
This Greek Yogurt Panna Cotta with Thyme Berries Recipe has quickly become one of my favorite desserts to share, not just because it’s delicious and elegant, but because it feels like a personal little celebration in a dish. Every spoonful is creamy, tart, and herbal all at once, and it’s just so satisfyingly simple to make. If you want a dessert that looks impressive but won’t leave you stressing in the kitchen, definitely give this a try—I promise you’ll be making it again and again!
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Greek Yogurt Panna Cotta with Thyme Berries Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Fat
Description
This Easy Greek Yogurt Panna Cotta is a light and creamy no-bake dessert that replaces traditional cream with Greek yogurt and milk for a healthier twist. The panna cotta is delicately flavored with lemon zest and juice, set with gelatin, and paired with thyme macerated fresh berries for a refreshing, aromatic finish. Perfect for hot summer days, this elegant yet simple dessert requires minimal cooking and refrigeration time.
Ingredients
Panna Cotta
- 2 3/4 cups milk (660 ml)
- 2 1/2 tsp powdered gelatin
- 3/4 cup sugar (150 g)
- 1 tsp lemon zest (or 1/2 vanilla pod, scraped out)
- Oil for oiling the molds
- 1 1/3 cups Greek yogurt (350 g, plain)
- 2 tbsp lemon juice
Thyme Macerated Berries
- 300 g mixed berries (approx. 11 oz, chopped strawberries included)
- 2 tsp fresh thyme leaves, minced
- 1/2 lemon, juice only
- 1 tbsp granulated sugar
- Pinch of salt
Instructions
- Bloom the Gelatin: Place 60 ml of milk in a small bowl and sprinkle the powdered gelatin over it. Let it sit for a few minutes to soften.
- Heat Milk and Sugar: In a medium saucepan, combine the remaining milk, sugar, and lemon zest (or vanilla pod). Place over medium heat and stir until the sugar dissolves. Increase heat to medium-high and bring it just to a boil, then remove from heat immediately.
- Dissolve Gelatin: Stir the softened gelatin mixture into the hot milk mixture. Whisk gently until the gelatin is fully dissolved. Set the mixture aside to cool to tepid (just warm to the touch).
- Prepare Molds: Lightly brush six molds (180 ml or 3/4 cup capacity each) with oil to ensure easy release of the panna cotta later.
- Combine Yogurt and Milk Mixture: Whisk the Greek yogurt in a large bowl until smooth. Strain the milk and gelatin mixture through a fine mesh sieve into the yogurt, pressing on the lemon zest or vanilla to extract all flavor. Stir gently to combine, avoiding adding too much air. Add the lemon juice and stir again.
- Chill Panna Cotta: Pour the combined mixture evenly into the prepared molds. Refrigerate for at least 6 hours or up to 2 days until fully set.
- Macerate Berries: In a small mixing bowl, combine the chopped berries, minced thyme, lemon juice, granulated sugar, and a pinch of salt. Toss gently with your hands to coat the berries evenly. Let the berries macerate at room temperature for 10-15 minutes while the panna cotta sets.
- Unmold and Serve: To serve, run a knife around the edges of each panna cotta to loosen it. Invert each mold onto a plate, holding the mold firmly and shaking gently to release. Spoon the thyme macerated berries over the panna cotta and serve immediately.
Notes
- This recipe uses Greek yogurt and milk instead of cream, making it a lighter version of classic panna cotta.
- Thyme adds a subtle earthy flavor to the sweet berries, balancing the citrus notes for a fresh summer dessert.
- Ensure the gelatin is fully dissolved and the milk mixture is not too hot before adding to yogurt to prevent curdling.
- Oiling the molds lightly is key in allowing smooth unmolding without breaking.
- Make the panna cotta up to 2 days in advance for convenience and allow berries to macerate just before serving for maximum freshness.
Nutrition
- Serving Size: 1 serving (1 panna cotta with berries)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
