Silky greek yogurt panna cotta is piled high with juicy honey roasted strawberries for a luxurious and simple summer dessert!
Hello from the extreme heat zone of July. 😂😂
The oven is staying off for the foreseeable future and we’re directing all eyes on this greek yogurt panna cotta.
With piles upon piles of honey roast strawberries. Aaaand I’m just now realizing that roasting definitely involves the oven. 🤪🤪
Summer: 1. Sarah: 0. REGARDLESS, this panna cotta is literally a summer necessity right now. You’ll only have your oven on for 15-ish minutes, guys, promise.
We’re talking cool, SILKY as heck panna cotta that literally melts in your mouth it’s so creamy and rich. While at the same time lightened up, thanks to the almighty greek yogurt.
And as if summer strawberries weren’t amazing just by themselves…we’re taking it a step further and drizzling them in honey and roasting ’em up. Y’all, it’s just pure juicy, sweet, sticky strawberry heaven.
Let’s make greek yogurt panna cotta together! Prep is as follows >>
Panna cotta. Literally SO so easy to mix up and you can easily prep these the night before too. Gelatin, a little whipping cream + milk, a little sugar, vanilla, and greek yogurt make up the base.
The longest part is waiting for these little guys to chill. You CANNOT rush the chilling process of panna cotta and they need a good 4+ hours to set.
Honey strawberries. Literally we’re just drizzling halved strawberries with honey, tossing them together on a sheet pan, and sending them to the oven for 15-20 minutes until the strawberries begin to burst and get juicy.
For serving these panna cottas, feel free to just leave them in the ramekins and top them with the strawberries if you want to keep things simple.
Alternatively, if you’re looking for more of a showy dessert, run a knife around the panna cottas and very gently tap on a serving plate to release them. Cover ’em with all the roast strawberries they can physically hold. ♥
This is just one of those simple summer pleasures, friends. The panna cotta is rich and creamy. Paired with the juicy sweet strawberries and it’s just summer perfection.
I like to garnish these beauties with a sprinkle of toasted almonds + a sprig of fresh mint for a little extra texture and color. It really makes ’em POP off the plate.
Yep, that’s summer’s finest right there. >>
More strawberry beauties you should definitely be making next! ♥
Greek Yogurt Panna Cotta with Honey Roasted Strawberries
Ingredients
Greek Yogurt Panna Cotta
- 1-1/4 teaspoons unflavored gelatin
- 1 tablespoon cold water
- 1/4 cup heavy whipping cream
- 1/4 cup 2% milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
Honey Roasted Strawberries
- 1-1/2 cups fresh strawberries, hulled and cut in half length-wise
- 2 tablespoons honey
- Toasted sliced almonds and fresh mint for garnish
Instructions
Greek Yogurt Panna Cotta
- In a small bowl, sprinkle gelatin over cold water. Let stand 5 minutes.
- In a small saucepan over medium heat, heat cream, milk, and sugar until a low simmer. Remove from heat and whisk in vanilla and gelatin mixture.
- Place yogurt in a medium bowl and whisk until smooth. Gradually whisk in cream mixture until completely smooth.
- Spray three 4-oz ramekins with nonstick spray. Pour yogurt mixture into ramekins and smooth tops. Press plastic wrap directly on the surface of ramekins and chill in refrigerator at least 4 hours until panna cotta is set.
Honey Roasted Strawberries
- Grease a small baking sheet and arrange strawberries in a single layer. Drizzle honey over strawberries and gently toss to coat. Roast strawberries at 400F 15-20 minutes until softened and bursting. Cool strawberries, then refrigerate until ready to serve.
- Run a knife around the inside of each ramekin. Place a plate on each ramekin and invert onto plates, tapping and gently jiggling to release panna cotta.
- Top panna cottas with honey roasted strawberries and garnish with sliced almonds and mint. Serve immediately and enjoy!
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