Yogurt Lemon Panna Cotta

  • 15min
    prep time
  • 1hr
    total time
  • 4
    Servings

Haven Gastropub hit the jackpot with this Yogurt Lemon Panna Cotta recipe. This is an easy-to-make dish that feels special, and more importantly, it tastes special. It’s not hard to see why this luxurious dessert is an Italian favorite. You can take Yogurt Lemon Panna Cotta and customize it to fit almost any occasion. Go ahead and dress it up with your choice of treats—fresh fruit, cookies, chocolate chips, or sauces, you can top it with just about anything your taste buds desire. Let the party begin!

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Ingredients
  • 1 cup of fresh mixed berries
  • 2 ounces of Marsala, port, brandy or any other sweet dessert liqueur
  • 1 cup milk
  • 1 cup cream
  • ½ cup sugar
  • Zest of ½ a lemon
  • ½ teaspoon vanilla paste
  • 1 cup Tillamook Plain and Simple 0% Farmstyle Greek Yogurt
  • 4 sheets of leaf gelatin (or 2 packets of powdered)
Directions
  • Step 1

    Place berries in a bowl and toss with liqueur. Let stand at least 15 minutes (or even overnight).

  • Step 2

    Place milk, cream, sugar, lemon zest, and vanilla paste in a sauce pot and bring to a boil. Take off heat and steep (let sit) for 10 minutes to activate lemon flavor.

  • Step 3

    Place yogurt in a separate mixing bowl and set aside.

  • Step 4

    Soak gelatin leaves in ice cold water at least 5 minutes.

  • Step 5

    Mix milk mixture into yogurt. Remove gelatin from water, squeeze any excess water, and stir into panna cotta mix while hot, being sure all gelatin dissolves.

  • Step 6

    Divide mix into 4 ramekins or serving bowls, coated with pan spray.

  • Step 7

    Chill until firm, about 4 hours.

  • Step 8

    Top with macerated berries and serve!

Recipe By

Greg Daniels and Craig Brady

Located in historic Old Towne Orange, CA, Haven Gastropub is where “pub meets gourmet grub.” With a mission to provide high-quality, seasonal food alongside a unique selection of beer, wine, and cocktails, Haven Gastropub is a place where all are welcome, and all will leave happy.

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