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Yogurt Panna Cotta

Prep Time:20 Minutes
Cook Time:3 Hours

Nutritional Information

This panna cotta recipe features greek yogurt giving it a slightly tangy flavor.


  • 1 envelope unflavored gelatin (2 1/4 teaspoons)
  • 3 tablespoons water
  • 1 cup heavy cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 16 ounces Greek yogurt
  • For Peaches:
  • 2 1/2 cups sugar, adding more if desired
  • 1/4 teaspoon whole cloves
  • 1 1/4 cups water
  • 1 3/4 cups white wine vinegar
  • 3 1/2 lbs small, firm, ripe peaches, peeled
  • chopped pistachios, for garnish


  • 1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about 5 minutes.
Bring the cream and sugar to a simmer in a small sauce pan until the sugar has dissolved.
  • 2. Remove from heat and mix in the gelatin.  Whisk the yogurt in a bowl until smooth.
Whisk the cream and extract into the yogurt.
Pour the mixture into desired bowls and chill in the fridge for at least 3 hours.
  • 3. For the Peaches: In a large, nonreactive saucepan, combine the sugar, water, vinegar and cloves. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer 10 minutes.
  • 4. Preheat the EGG to 400º using a cast iron grate and direct heat.  Grill the peaches just until char marks form.  Remove from the grill, chop and let sit in the liquid for at least 2 hours. Serve panna cotta with the peaches and a dust of the pistachios.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828