Greek Yogurt Panna Cotta With Apricot Preserve

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IMG_5004-001The yogurt has just set, made another batch of this Greek style panna cotta – Greek style in that Greek yogurt is the twist to this easy Italian dessert. Panna cotta means cooked cream and the Greek yogurt gives in a light tangy flavour that I think all of you will enjoy.

The other Greek flavouring is a blend of tea bags from a new Greek company called Oreanthi. They have 4 tea blends but I liked the “relax” blend with the prominent aroma of camomile. (Krinos Canada distributes Oreanthi).

The whipping cream in this recipe is just 1 cup and the sugar? Minimal. The only other ingredient here is unflavoured gelatin and although easy to use, it’s best you measure out the amount of gelatin in a packet then apply according to recipe instructions.

The topping for this delightful and easy dessert is a simple mixture of apricot preserve, some vanilla and a splash of Muscat wine from Limnos. Dessert doesn’t have to stress you out – panna cotta is the answer.IMG_4999

Greek Yogurt Panna Cotta With Apricot Preserve

(serves 6)

1/4 cup cold water

1 envelope of unflavoured gelatin (or 2 1/4 tsp.)

1 cup of whipping cream

3 bags of Oreanthi “Relax” tea leaves (or camomille tea)

1/3 cup sugar

1 Tbsp. of pure vanilla extract

2 cups of Krinos sheep’s milk yogurt


1/2 cup apricot Preserve

splash of vanilla extract

2 Tbsp. Muscat de Limnos

ground unsalted pistachios

  1. Add your water to a cup and sprinkle the gelatin into and stir in with a spoon, set aside. In a small pot, add the cream, tea bags, sugar and vanilla and bring up to a simmer. Take off the heat and allow the tea to steep in the cream for 30 minutes.
  2. Remove the tea bags and reheat your cream to 110F and stir-in the gelatin until melted/incorporated.
  3. Add the yogurt to a medium-sized bowl and whisk until smooth. Place a strainer over the bowl. Whisk to blend yogurt and cream and pour equal amounts into glasses or 1/2 cup ramekins. Place in the fridge and allow to set for a minimum of 3 hours.
  4. Meanwhile, place your apricot preserve in a small pot and add the vanilla and wine and stir in and simmer for a couple minutes or until smooth. Take of the heat and allow to cool.
  5. If serving out of a glass, spoon some apricot on top and pistachios. If using a ramekin, carefully run a butter knife around the edge to loosen and place a place on top. Hold the plate tightly over the ramekin and invert. Quickly jerk the panna cotta to loosen and unmold. Serve with apricot topping and pistachios.


© 2014,
Peter Minakis

. All rights reserved.

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