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Today is a special day! In addition to September 25th being Jack’s and my wedding anniversary (9 happy years!), today is also the official one year anniversary of A Family Feast!
One year ago today, we registered our website domain (choosing our wedding anniversary as the official start for this blog somehow seemed like a good omen) – and this wonderful blogging adventure of ours began! As the saying goes, “We’ve come a long way baby!” This makes me cringe a bit to look at it – but you can see our very first recipe post here.
Growing a food blog has been an immensely challenging and rewarding experience for us – but the most rewarding aspect has been sharing our recipes with you, our truly wonderful readers!! We absolutely LOVE hearing that you’ve prepared our recipes and that your family and friends enjoyed the food. As we mentioned here, for us – preparing a great meal is one way that we show our love and caring to family and friends – and we’re glad that your own families are feeling the love too!
For those of you who are regular visitors here at A Family Feast, thank you so much for your continued loyalty and readership! And for anyone reading this who is new to A Family Feast, we hope you’ll come back and visit again! We’ve got lots of great recipes to share with all of you!
And any special anniversary celebration wouldn’t be complete without a special dessert, like this Greek Yogurt Panna Cotta! This is one of my all-time favorite desserts – it’s creamy and decadent, and it’s so easy to make!
This panna cotta (Italian for ‘cooked cream’) is made with a mixture of low-fat Greek yogurt, cream, sugar, vanilla, and gelatin which is simmered together until combined and then cooled until set. (You could even substitute non-fat Greek yogurt and light cream or whole milk for a lighter version, although it won’t be quite as creamy and thick when set as the version shared here.)
Panna cotta can be cooled in ramekins and then unmolded onto a plate before serving, or you can allow it to cool and set in decorative glasses like we did here. This Greek yogurt panna cotta is delicious on its own or served with fresh or sweetened, poached fruit.
Recipe adapted from Barefoot Contessa at Home
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Greek Yogurt Panna Cotta
Yield: 6-8 servings 1x
Prep: 5 minsCook: 10 minsTotal: 15 minutes
Scale:
Ingredients
- 3 tablespoons cold water
- 1 packet unflavored gelatin powder
- 3 cups heavy cream
- 2 cups low-fat plain Greek yogurt
- 1 ½ teaspoons vanilla extract
- 1 vanilla bean
- ¾ cup sugar
Instructions
- In a small bowl, add 3 tablespoons cold water. Sprinkle the gelatin powder on the water, and stir to combine. Let sit for 10 minutes to allow the gelatin to fully dissolve.
- In the meantime, in a medium bowl, whisk together half (1½ cups) of the heavy cream, the yogurt and the vanilla extract – mixing well to combine. Remove the seeds from the vanilla bean (cut the bean lengthwise with a sharp knife and then use the tip of the knife to scrape the seeds out of the bean); add vanilla seeds to the cream mixture.
- In a small pan, heat the other 1½ cups of heavy cream and the sugar over medium heat. When the mixture comes to a simmer, remove from the heat and stir in the dissolved gelatin. Stir until completely dissolved. Add the hot cream-gelatin mixture to the cold cream mixture and mix well.
- Pour the mixture into decorative serving glasses, ramekins or custard cups (or a single, wide flat bowl will also work if you do not have ramekins) and chill until cold. Once the panna cottas are completely chilled, cover with plastic wrap and refrigerate overnight (or at least another 6 hours).
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Thanks!
Hi Martha, can you please tell me how much is in 1 packet of unflavored gelatin powder? In grams or teaspoons please. Thanks
Hi Laura – One packet has about 3 teaspoons.
Hi! I’m thinking of making this recipe over the weekend, but am just wondering how prominent the yogurt flavor is. Does the panna cotta really taste like yogurt or is it more of an ordinary vanilla flavor?
Hi Trisha – There is a little bit of tang from the yogurt but it’s mellowed by the cream and you can definitely taste the vanilla. If you can find it, you could swap in vanilla greek yogurt for the plain to make the vanilla flavor even more intense. Hope that helps!
HI there
I’ve only recently joined your blog and decided to make the panda cotta with yoghurt and I’did something wrong as it curdled – can you help me with this please
cheers
Mandy
Hi Mandy – We’re glad you found us! It’s always hard to know exactly what went wrong since we’re not in the kitchen with you! 🙂 Assuming that you made no ingredient substitutions, I’m guessing that your heavy cream “broke” (which resembles curdling) because it got too hot. If you try the recipe again, try lowering the heat a bit as you heat up the cream and as soon as it starts to simmer, take it off the heat (you don’t want it to fully boil). I hope that helps!
Thanks so much Anna! I’ll be sure to visit Hidden Ponies too! Have a great weekend!
Congratulations on 1 year for your blog and your wedding anniversary! This panna cotta looks like a great way to celebrate!
Thanks so much Kathy!
Awww…Happy Anniversary to you and to the blog! Keep up the amazing work. We appreciate all the recipes and ideas!
Thanks Simone!! See you soon!