Name: Easy Greek Yogurt Panna Cotta with Thyme Macerated Berries Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 6 h 25 min
Cuisine: Greek
Ingredients: 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); Oil for oiling the molds; 1 1/3 cups Greek yogurt (350 g, plain); 2 tbsp lemon juice; 300 g mixed berries (about 11 oz, strawberries chopped); 2 tsp fresh thyme leaves (minced); 1/2 lemon (juice only); 1 tbsp granulated sugar; Pinch of salt

Description

This Easy Greek Yogurt Panna Cotta recipe offers a light and refreshing dessert combining creamy Greek yogurt panna cotta with thyme-macerated fresh berries. The panna cotta is set with gelatin, infused with lemon zest for a subtle citrus flavor, and complemented by juicy berries tossed with lemon juice, sugar, and fragrant thyme leaves. Perfect for a make-ahead dessert that is elegantly simple and delightful for warm weather.

Ingredients

Scale

Panna Cotta Base

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)
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 (about 11 oz, strawberries chopped)
2 tsp fresh thyme leaves (minced)
1/2 lemon (juice only)
1 tbsp granulated sugar
Pinch of salt

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Instructions

Bloom Gelatin: Pour 60 ml of milk into a small bowl and sprinkle the powdered gelatin evenly over the surface. Let it sit for a few minutes to soften and bloom.
Prepare Milk Mixture: In a medium saucepan, combine the remaining milk, sugar, and lemon zest (or scraped vanilla pod). Heat over medium heat, stirring until the sugar dissolves. Increase heat to medium-high and bring the mixture to a boil. Remove from heat immediately to avoid scorching.
Dissolve Gelatin: Stir the bloomed gelatin into the hot milk mixture until completely dissolved. Set the mixture aside to cool to a tepid temperature.
Oil Molds: Lightly brush six molds (each approximately 180 ml or 3/4 cup) with oil to ensure easy unmolding later.
Combine with Yogurt: In a large bowl or measuring jug, whisk the Greek yogurt until smooth. Strain the cooled milk mixture through a fine-mesh sieve directly into the yogurt, pressing onto the lemon zest or vanilla pod in the sieve to extract full flavor essence. Gently whisk the mixture to combine, being careful not to incorporate excess air. Stir in lemon juice.
Chill Panna Cotta: Pour the combined mixture evenly into the prepared molds. Refrigerate for at least 6 hours or up to 2 days to allow the panna cotta to set firmly.
Macerate Berries: In a small bowl, mix together the chopped berries, minced thyme, lemon juice, sugar, and a pinch of salt. Using your hands, gently toss and press to coat the berries evenly. Let them macerate for 10-15 minutes to develop flavor and release juices.
Unmold and Serve: To serve, run a knife around the edges of each panna cotta to loosen it from the mold. Invert each mold onto individual serving plates, holding the mold with one hand and the plate with the other, giving a slight shake to release. Spoon the thyme-macerated berries generously over each panna cotta and serve immediately.

Notes

Ensure the milk mixture is only tepid before mixing with yogurt to prevent curdling.
If you prefer vanilla flavor, substitute lemon zest with a vanilla pod as suggested.
The panna cotta can be prepared up to 2 days in advance and kept refrigerated for convenience.
Use a fine-mesh sieve for straining to get a silky-smooth texture.
The thyme in the berries adds a subtle herbal note; fresh thyme is recommended for the best flavor.
Lightly oiling molds helps with easy unmolding; use a neutral oil like vegetable or canola oil.