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Almond and Greek Yogurt Panna Cotta

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  1. Preheat the oven to 350°F. Bake almonds until golden, approximately 10 minutes.
  2. Pour ¼ cup of water into a small bowl and sprinkle the gelatin over it. Let sit for 10 minutes.
  3. Simmer the cream and sugar in a heavy medium saucepan over medium-high heat, stirring until the sugar dissolves.
  4. Add the baked almonds and mix with a hand blender.
  5. Remove from heat and let sit for 10 minutes.
  6. Add the gelatin mixture and stir with a whisk until it dissolves.
  7. Strain the almond cream into the yogourt and add vanilla extract.
  8. Divide the mixture into eight ¾-cup custard cups. Cover and chill overnight.
  9. Run a knife around the edges of each custard cup to loosen the panna cotta.
  10. Set each cup in shallow bowl of hot water for 10 seconds.
  11. Immediately invert onto plate.


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