Creamy, rich and delicious! This vanilla yogurt panna cotta gets drizzled with honey and topped with some sweet crunchy candied walnuts. Yogurt, milk, sugar, gelatin, vanilla extract, honey, walnuts, agave nectar, and brown sugar. An easy make ahead dessert that everyone will love!
What is a Panna Cotta
A panna cotta is an Italian dessert that literally means “cooked cream.” It’s cream (or some other creamy liquid) that has been thickened with gelatin and refrigerated. It’s then either unmolded or not and usually served with some sort of sauce.
After I made my very first panna cotta, I was completely hooked. It’s so easy and elegant and I love that you can make it not just with cream, but with any creamy type liquid. My formula is 3 cups of liquid to 1 gelatin packet. I’ve made them with Nutella and over the holidays I made one using Holiday Nog.
Once you start making panna cottas, you’ll start to see the possibilities everywhere!
Ingredients for this Panna Cotta
- Whole Milk – you can use cream if you want it richer and creamier or 2% if you want it lighter and not as creamy.
- Gelatin – one gelatin packet which is 2 1/4 teaspoons.
- Sugar – white, granulated.
- Plain Yogurt – can use Vanilla Yogurt. Full fat will be creamier, lower fat not as rich and creamy.
- Vanilla Extract – I use my Homemade Vanilla Extract.
- Honey – for serving
Ingredients for Candied Walnuts
- Walnuts
- Agave nectar – can use honey.
- Brown Sugar – light or dark.
- Kosher salt
How to Make Panna Cotta
Pour the milk into a saucepan and sprinkle the gelatin on top. Let sit for 5 minutes to soften. Then, over a medium heat, stir to dissolve the gelatin. Add the sugar and stir until it is dissolved also.
Remove from the heat and whisk in the yogurt and vanilla extract. Pour into one large bowl or into six 1/2 cup ramekins. If you plan on unmolding them, very lightly grease with a cooking spray. I usually just leave mine in their bowls. Refrigerate for at least 2 hours, but preferably overnight.
How to Make Candied Walnuts
Making these candied walnuts is so easy! Preheat the oven and line a baking sheet with parchment paper. Spray parchment paper with cooking spray – making sure they won’t stick. In a bowl, stir together the walnuts, brown sugar, agave nectar and a pinch of salt.
Spread them in a single layer on the baking sheet, be sure and break up any clumps. Bake them for about 20 minutes. Remove from the oven and allow to cool.
These walnuts are great for just snacking on their own or use them to top other desserts.
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Looking for more easy make ahead desserts:
Vanilla Yogurt Panna Cotta with Honey and Candied Walnuts
Ingredients
- 1 1/2 cups whole milk
- 2 1/4 teaspoons gelatin
- 1/3 cup sugar
- 1 1/2 cups plain yogurt
- 1 teaspoon vanilla extract
Candied Walnuts
- 2 cups walnuts
- 4 tablespoons agave nectar
- 2 tablespoons brown sugar
- pinch of kosher salt
Instructions
Panna Cotta
- Place milk in a small saucepan and sprinkle gelatin over the top. Let sit for about 5 minutes for the gelatin to soften.
- Turn burner on to medium and stir until all gelatin is dissolved. Add sugar and continue stirring until sugar is dissolved. Turn off heat and whisk in yogurt, vanilla extract and salt.
- Pour by 1/2 cups into 6 individual dessert dishes. Chill in fridge for at least two hours, but preferably 4-6 or overnight.
Candied Walnuts
- Preheat oven to 325. Line a baking sheet with parchment paper or spray with nonstick spray. In a medium bowl combine walnuts, agave nectar, brown sugar and salt. Stir to coat walnuts evenly.
- Spread in a single layer on baking sheet, breaking up clumps. Bake for about 15 minutes. Remove from oven, allow to cool, and store in an airtight container.
To Serve
- To serve, remove from refrigerator, drizzle with honey and top with candied walnuts.
Notes
- Panna Cotta will need to chill at least for 2 hours in the fridge.
- Milk - whole milk will make a creamier and richer panna cotta. Can use lowfat, but it won't be as rich or creamy.
- Yogurt - full fat will be the richest and creamiest, low fat will not be as rich or creamy.
- The recipe makes more candied walnuts than you need, but you'll find plenty of uses for them - even just as snacks! Store in an air tight container.
Nutrition
This was originally posted in 2015 and has been updated for 2019.
Natanja || Home Baked Bliss says
February 5, 2018 at 10:45 amWell actually most people spend their time eating tzatziki in Greece….or wait was that just me? 😉 This panna cotta however looks incredibly delicious! Candied nuts are the best! It’s sooo worth the extra step!
Pam Greer says
February 5, 2018 at 3:17 pmI would gladly eat tzatziki in Greece!
Sues says
February 4, 2018 at 3:41 pmThese photos are gorgeous!! I’ve only made panna cotta once before, but now I’m craving it. I love that this is yogurt-based!
Amanda Finks says
February 4, 2018 at 1:23 pmLove this idea! So good!
Ann says
January 15, 2018 at 1:42 amI’ve eaten it at restaurants but never made it. Must give it a try.
Amanda @ Cookie Named Desire says
February 16, 2015 at 2:59 pmThis really sounds amazing!! I would love one right now.
Barbara | Creative Culinary says
February 16, 2015 at 2:41 pmAbsolutely love everything about this. I often buy honey yogurt because I love the combination of the two…adding a bit more WITH candied walnuts? Heaven.
Alyssa @ Simply Quinoa says
February 16, 2015 at 8:20 amYou sold me with that first shot! I’m a sucker for anything using honey, but the candied walnuts just make the whole thing shine. Stunning!
Lisa @ Garnish with Lemon says
February 16, 2015 at 8:01 amI love yogurt and honey together! Can’t wait to try this!
Rachel Cooks says
February 16, 2015 at 7:14 amBeautiful! Love those candied walnuts on top.
Kristen @ A Mind Full Mom says
February 16, 2015 at 7:09 amWow! This looks so decadent, but yet healthy. I would love this topped with fresh berries.
Miz Helen says
January 11, 2015 at 3:23 pmThis is a delicious dessert, Pam. Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
Rachel @ The Stay At Home Chef says
January 10, 2015 at 11:39 pmOkay, I HAVE to make this! Pretty sure I have all the ingredients on hand too. Sunday treat time! Stunning photography on this one! You are making it irresistible!
Pam Greer says
January 11, 2015 at 8:00 amIt’s so easy and so good!
Laura says
January 10, 2015 at 3:14 pmI love the nuts here for some texture. And I would choose plain yogurt every time too!
Pam Greer says
January 11, 2015 at 8:01 amThey do had that special crunch! I think I’ll be adding candied walnuts to lots more things!
Susan@LunaCafe says
January 10, 2015 at 10:53 amPanna cotta! Love it. So cool, silky, and light. Also love your idea to top with candied walnuts. Great contrast.
Pam Greer says
January 11, 2015 at 8:01 amI know! Isn’t panna cotta the best thing ever!
Edible Celebrations (@lavesta) says
January 8, 2015 at 3:21 pmHi Pam:)
Would you believe I have never, ever made Panna Cotta? Ever! Why oh why I don’t know. Heaven knows I am no baker! Panna Cotta always looks so elegant to me and when prepared like this, goodness no guilt either!
Lovely dessert Pam and those pictures are simply wonderful. Thanks for sharing, Pam…
tanya says
January 6, 2015 at 5:52 pmI have never tasted a panna cotta but it looks so simple. I love that all the ingredients are ones I already have.
Pam Greer says
January 7, 2015 at 6:28 amIt really is so simple!
Esme says
January 6, 2015 at 12:54 amThis sound delicious. Do you have a Trader Joes-they have a good Greek yogurt.
Pam Greer says
January 6, 2015 at 6:17 amNo, we don’t have a Trader Joe’s because we don’t have wine in grocery stores. But we just voted it in in some of the smaller counties, but it won’t take effect until summer 2016 🙁
Carrie @ poet in the pantry says
January 5, 2015 at 5:21 pmWhat a lovely treat! Panna cotta is one thing I have not tried yet but with your assurances that it’s super easy, I’m not as afraid of tackling it as before.
Pam Greer says
January 6, 2015 at 6:16 amIt is super easy! You know if I make it regularly it has to be easy!
Amy @Very Culinary says
January 5, 2015 at 4:42 pmI always have Chobani plain in the fridge so I can make my chia seed pudding. And now I have another use for it!
Pam Greer says
January 5, 2015 at 5:03 pmI really need to try chia seed pudding!
Ann says
January 5, 2015 at 4:33 pmChurros and hot chocolate (with a cinnamon stick) in Spain. Sfogliatelle and a macchiato in Italy. Vanilla Youghurt Pannacotta with honey and walnuts at Chez Sidewalk Shoes. I can dream. . .
Pam Greer says
January 5, 2015 at 5:03 pmAh…yes…I am a dream destination 🙂
Marjie says
January 5, 2015 at 2:04 pmWell, the candied walnuts alone are enough to recommend this dessert! Well done, creating something new based upon your food fantasy.
When my son and daughter in law were in Paris during their honeymoon, they ate lots of croissants. Mike just loves them, and he ordered by pointing and holding up 2 fingers. They also drank tea, but think coffee was also common. Lots of bakeries with coffee? Your food fantasy fulfilled – again!
Pam Greer says
January 5, 2015 at 2:48 pmNow, if only I could actually go visit those places!
rattlebridge farm says
January 5, 2015 at 10:47 amWe spent a Christmas in Greece, and yogurt was on every menu, so you are spot on, imho. I’ve never tried panna cotta, but I’ve got a bag of walnuts sitting on the counter and a new honey jar. Beautiful photos!
Pam Greer says
January 5, 2015 at 10:50 amOh good!! I love when things are just as I imagined them!
Joanne says
January 5, 2015 at 7:07 amI bet this would almost be healthy enough to eat for breakfast! Love the pairing of greek yogurt with honey – it just tastes so good.
Pam Greer says
January 5, 2015 at 10:49 amDefinitely healthy enough for breakfast!