Honey Yogurt Panna Cotta//Revisited

honey yogurt panna cotta with blood orange sauce 1

Last week I shared with you my little Honey Yogurt Panna Cottas, made in small molds for individual servings. I also made the same panna cotta in one large mold, for a more, well, dramatic presentation.

honey yogurt panna cotta with blood orange sauce 4

The recipe is almost exactly the same, just presented differently. To serve, just  spoon off a slice and place in a bowl, then top with more sauce. Because unmolding a panna cotta from a large mold can be more challenging because of its delicate texture, I’ve added a little more gelatin to this version, just to help it hold its shape a little better.

This would also make a stunning dessert for a Valentines Meal, if your headed in that direction.

honey yogurt panna cotta with blood orange sauce 2

Click here to get the Blood Orange Sauce Recipe, since I shared it as a guest blogger over at Just Between Friends last week.

honey yogurt panna cotta with blood orange sauce 3

Honey Yogurt Panna Cotta - Large Mold
  • 1½ C. Honey Greek Yogurt
  • 2 T. fresh Lemon Juice
  • ¼ C. Water
  • 4 t. Gelatin(powdered)
  • 1½ C. Almond or Coconut Milk
  • ¼ C. Honey
  • 1 recipe Blood Orange Sauce
  • Mint leaves, to garnish
  1. Place the honey yogurt and the lemon juice in a mixing bowl. Set aside.
  2. Pour the water in a small bowl and sprinkle the gelatin on top. Let the gelatin bloom for at least 5 minutes.
  3. Place the milk and honey in a saucepan and bring just to a simmer. Add the bloomed gelatin to the milk and whisk in until it has fully dissolved.
  4. Pour ½ of the milk mixture into the bowl of yogurt and mix until combined and smooth. Add the remaining milk mixture and whisk until incorporated.
  5. Pour the mixture into a 3½-4 C. mold.
  6. Chill for at least 4 hours, or until set.
  7. To serve: Unmold the panna cotta onto a small platter or cake stand(dip the outside of the mold in hot water and invert) and then spoon the blood orange sauce over the top of the panna cotta, allowing to drip down the sides. Top with a few mint leaves. Serve cold.


  1. says

    Hello! I just made these today and they are pretty freakin delicious! I do have a question though: I used a “light” almond milk in this and I don’t really like it’s flavor (I need to try it with a different brand. But I was wondering if you used coconut milk, should it be the traditional cans of coconut milk, or the new boxes (http://www.thehealthyhomeeconomist.com/wp-content/uploads/2012/01/IMAG02521-1024×575.jpg) like those?

    I want to try to make them with coconut milk next time :) Mine were also very jello-y… maybe I need to use less gelatin next time (I used Knox brand Gelatine).

    Thank you so much – the blood orange sauce is AMAZING and I’m glad to have a healthier panna cotta recipe.

    • says

      Hi Allie! I’m glad you liked the panna cotta! I like it with coconut milk best, you could use either the cartons or the canned…the canned would give you the creamiest texture, but would have a much stronger coconut flavor than the cartons. You could definitely just use a little less gelatin if you prefer it a little less firm =)
      Thanks for commenting! I love your blog, you have some beautiful photography!

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