This yogurt panna cotta is a rich and creamy dessert flavored with vanilla and a hint of orange.
Please go check your fridge and pantry and see if you have gelatin, yogurt, a vanilla bean, milk, an orange and sugar. Why? Because you need to make this.
This is so rich and creamy, you own't believe it's just made with milk and yogurt!
The combination of vanilla and orange, gives a subtle, but amazing flavor! If you've never made a panna cotta, you are in for real treat. They are so easy to make and my favorite no bake dessert!
- Unflavored gelatin - look for packets of it in the grocery store. I usually buy the Knox brand. If you really like panna cottas, it's more economical to get the bigger boxes of it that you can order onlin.
- Milk - you can use low fat, but a whole fat milk will make it feel richer and creamier.
- Vanilla Bean - I love the specks of vanilla in this, however if you don't have a vanilla bean, you can use vanilla extract. If you make my homemade vanilla extract, you could use it or even use of the vanilla bean pods!
- Sugar - regular white sugar works great.
- Orange zest - since you are using the zest, you might want to try and find organic oranges.
- Yogurt - you want whole milk for creaminess, this is a dessert after all!
- Cooking spray or vegetable oil for greasing the ramekins.
Expert tip - whenever I buy organic oranges and I am not using the zest. I cut the zest off in wide strips using a vegetable peeler and freeze it in bags or jars. You don't even need to defrost it to use it in recipes. I do the same with lemons.
Step by step instructions.
Begin by pouring ½ cup of the milk in a small bowl and sprinkling the gelatin over it. Let it sit for 10 minutes to soften the gelatin. Note... sometimes I just put everything in the pot, sprinkle the gelatin over it and let it sit for 10 minutes, then continue with the recipe.
Pour the rest of the milk into a medium saucepan over medium heat. Scrape in the vanilla bean seeds and the pod (or add the extract if that's what you are using.) Add the sugar and the strips of orange zest. Bring this to a simmer, stirring to dissolve the sugar.
Turn off the heat and stir in the gelatin mixture and stir until the gelatin is dissolved. Cool for about 10 minutes and remove the orange zest strips and the vanilla bean pod. Whisk in the yogurt.
Brush the insides of the ramekins with oil, if you are planning on unmolding them. I just put mine in cute little weck jars! Divide the mixture evenly and chill for at least 2-4 hours. You can also make these a day or two ahead of time, making them perfect for entertaining!
If you use ramekins and you want to unmold them, run a knife around the edges. Lay a plate on top and flip both the ramekin and the plate over, lifting off the ramekin.
These are so simple and delicious! The perfect dessert for entertaining! You could serve them in cute little jars or unmold them for a fanicier presentation.
I like to serve them with a chocolate sauce or a fresh fruit. They are also good with a fruit compote.
More panna cotta recipes to try!
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Vanilla Bean Yogurt Panna Cotta
- In a small bowl sprinkle the gelatin over ½ cup of milk. Let stand without stirring for 10 minutes to allow the gelatin to soften.
- Pour 1 cup milk into a small saucepan over medium heat. Scrape seeds from vanilla bean and add those and the bean pod, ½ cup of sugar and the orange zest. Stir until the sugar is dissolved and the mixture comes to a simmer. Remove add the gelatin mixture and stir until dissolved, about 3-5 minutes, transfer to a large bowl. Cool about 10 minutes and remove vanilla bean and orange zest. Whisk in the yogurt.
- Lightly brush the insides of six 6-ounce ramekins with oil and place on a rimmed baking sheet. Divide yogurt mixture evenly among the ramekins. Cover and refrigerate until set, 8 hours-2 days. I personally find that mine sets in about 2-4 hours.
- To serve, gently run your knife around the sides of the ramekin to loosen. Place a plate over the top of each ramekin and holding the plate and the ramekin together invert and remove the ramekin. If desired serve with fresh fruit compote.
This was originally published in 2014 and has been updated for 2023.