This yogurt panna cotta is a delicious idea for a summer brunch. It takes about twenty minutes of hands-on time, then sets in the refrigerator overnight. In the morning, it’s ready to top with fresh fruit and nuts just before serving. Could it be any easier? And there’s something pretty decadent about having “panna cotta for breakfast” too!
Panna cotta means “cooked cream” in Italian. It’s a chilled custard dessert that’s cooked on the cooktop rather than baked, and it gets its structure from gelatin instead of eggs.
Traditionally, it’s made with heavy cream and sugar, but panna cottas are not just for dessert!
Reduce the sugar, use Greek yogurt in place of the heavy cream, sweeten it with a little honey, and et voila, a light, spoonable breakfast treat.
The vanilla bean is what really makes it, and the yogurt gives it such a lovely tang, and the texture is just so delicious! Especially on a hot summer day.
Transfer the milk mixture into a 4-cup Pyrex pitcher, with a fine mesh sieve placed over the top.
The sieve will catch the vanilla bean pods and any paste that is too big to fit through the sieve, as well as any scalded milk. This step will ensure that your panna cotta is beautifully smooth when set.
Transferring the mixture into the pitcher also makes it easier to pour into glasses.
Serve chilled, straight from the refrigerator.
Once firm, top each panna cotta with a layer of passionfruit, dried fruits and nuts, and berries of choice.
Or place them on a buffet and let everyone choose their own toppings!
Shredded coconut and granola are also great toppings!
This panna cotta pairs beautifully with my savory Puffy Egg Bake or my Mini Egg Bake Casseroles for your brunch table. Add my Lemon Poppy Seed Scones or my Blueberry Muffins for a baked treat, and my Classic Crumb Cake if you’re feeding a crowd. Put it all together, and you’ve got a lovely Easter Sunday or Mother’s Day brunch!
Fill the glasses just halfway, leaving plenty of room for the toppings.
Leave the glasses uncovered in the refrigerator while they set to avoid condensation.
Pour the mixture into the glasses while it’s still warm and pourable, because it starts to set as soon as it cools.
Wait to add the nuts, fruits, and berries until the day you serve, so everything stays fresh.
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