This Berry Yogurt Panna cotta is half heavy cream, half greek yogurt it’s so smooth and creamy, but still light, and so flavorful! Also it’s naturally gluten free and making it in a bundt pan makes it feel like you’re eating a fun cake!

Berry Yogurt Panna cotta in the shape of a bundt pan on a glass cake stand.

Can panna cotta be made in advance?

Yes! I recommend making this a day or two before you plan to serve it. Just make sure the surface has plastic wrap draped over the top so it doesn’t dry out and crack.

What is a good substitute for gelatin?

I haven’t yet tested any gelatin alternatives but I know some people use agar agar in it’s place and have had good luck. Do not try leaving out the gelatin as it won’t set.

Which berries are best for this panna cotta?

I like to use something with a strong flavor and a decent amount of moisture. I prefer raspberries, red currants, blueberries, blackberries, or cherries. Fresh or frozen will work for all of these fruits.

Tips for making a Berry Yogurt Panna Cotta

Allow the fruits to sit in the sugar to really draw out the moisture, breakdown the fruit, and allow it to get nice and syrupy. This is important because we’re trying to keep the fresh flavor of the fruit rather than cooking it down.
You can make a panna cotta in almost any bowl or pan. Individual servings can be made in ramekins. The easiest pan to use is a silicone mold but if you don’t have one don’t stress, you’ll just need a little more patience to get it out.
When heating the heavy cream it only needs to be hot and steamy to melt the gelatin, you don’t want to boil it.
Any yogurt should work, I prefer to use a full fat unsweetened greek yogurt which makes the panna cotta extra creamy while still providing a bit of tang.
I used half raspberries and half red currants for this but any berry like blueberries, blackberries, raspberries, currants, or cherries will work.

Additional recipes to try!

Ingredients for a Berry Yogurt Panna Cotta

Berries: I used half red currants and half raspberries but blueberries, blackberries, or cherries will work too. Fresh or frozen will work for all of these.
Sugar: White granulated sugar is used to macerate, sweeten and breakdown the berries.
Gelatin: Powdered gelatin is pretty accessible and usually can be found close to the jello boxes. The gelatin sets the mixture and makes it hold it’s shape and be sliceable.
Heavy Cream: Heavy cream is the traditional base of a panna cotta and it gives it that rich creamy taste and mouth feel. It doesn’t matter if it says heavy whipping cream or simply heavy cream.
Salt: A bit of fine sea salt balances out the sweetness and enhances all of the flavors.
Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the panna cotta.
Yogurt: Any type of plain or vanilla yogurt will work for this panna cotta but I prefer to use full fat greek yogurt for optimal creaminess and tanginess.

Side view of a Berry Yogurt Panna cotta in the shape of a bundt pan on a glass cake stand.

How to make a Berry Yogurt Panna Cotta?

Fruit juice

In a medium bowl, stir together the berries and granulated sugar. Cover with a lid or plastic wrap and leave it to sit for 30 minutes. If using blackberries cut them in half first and if using fresh blueberries, give them a slight smash with a fork.
While the fruit sits, move onto the gelatin and heavy cream.

Panna Cotta

In a large heat safe mixing bowl add in the cold water. Sprinkle the powdered gelatin on top and stir to combine. Leave it to sit for 5 minutes to firm up and gel.
Heat the heavy cream in a small sauce pot over medium low heat until steaming.
Remove from the heat and pour over the gelatin. Whisk until smooth.
Add in the greek yogurt, vanilla, and salt and whisk until smooth.
Last but not least, blend the fruit and sugar in a blender until smooth. Strain it through a fine mesh sieve into the bowl with the heavy cream and yogurt.
Whisk again to combine.
Pour the berry, yogurt, panna cotta into whichever mold you’ve chosen. You can use anything from individual ramekins to a bundt pan.
Drape a piece of plastic wrap over the surface of the panna cotta and place it in the fridge to set over night.

Removing/Serving the panna cotta

The key to getting panna cotta out of a mold is to slightly melt the mixture wherever it touches the mold.
Pour hot but not boiling water into a bowl large enough to lower your molds into.
Depending on the material of your mold you’ll need to leave it in the water for a varying amount of time. Just stay the course and don’t get impatient.
Place the cake stand or plate upside down over the mold. While holding onto both, flip them over and the panna cotta will flop out. *Some people say it’s helpful to slightly push on one edge to loosen the suction – I’ve never really found that to work but you can absolutely try it.
Serve immediately.

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Print Recipe

Berry Yogurt Panna Cotta

This Berry Yogurt Panna cotta is half heavy cream, half greek yogurt it's so smooth and creamy, but still light, and so flavorful!

Prep Time45

Setting12

Total Time12 45

Course: Afternoon Kaffee, Dessert

Cuisine: American, German

Keyword: greek yogurt, panna cotta, raspberries, red currant

Servings:

Calories: 150kcal

Equipment

1 Bundt Pan *Any pan or mold will work!! See tips for more info

Ingredients

340 grams red currants any berries will work- see tips for more suggestions
300 grams raspberries
100 grams granulated sugar
60 grams cold water
2 packets powdered gelatin approximately 14 grams
400 grams heavy cream
450 grams full fat greek yogurt
1/4 teaspoon fine sea salt
1 teaspoon vanilla bean paste or vanilla extract

Instructions

Fruit Juice

In a medium bowl, stir together the berries and granulated sugar. Cover with a lid or plastic wrap and leave it to sit for 30 minutes. If using blackberries cut them in half first and if using fresh blueberries, give them a slight smash with a fork.
While the fruit sits, move onto the gelatin and heavy cream.

Panna Cotta

In a large heat safe mixing bowl add in the cold water. Sprinkle the powdered gelatin on top and stir to combine. Leave it to sit for 5 minutes to firm up and gel.
Heat the heavy cream in a small sauce pot over medium low heat until steaming.
Remove from the heat and pour over the gelatin. Whisk until smooth.
Add in the greek yogurt, vanilla, and salt and whisk until smooth.
Last but not least, blend the fruit and sugar in a blender until smooth. Strain it through a fine mesh sieve into the bowl with the heavy cream and yogurt.
Whisk again to combine.
Pour the berry, yogurt, panna cotta into whichever mold you've chosen. You can use anything from individual ramekins to a bundt pan.
Drape a piece of plastic wrap over the surface of the panna cotta and place it in the fridge to set over night.

Removing/Serving the Panna Cotta

The key to getting panna cotta out of a mold is to slightly melt the mixture wherever it touches the mold.
Pour hot but not boiling water into a bowl large enough to lower your molds into.
Depending on the material of your mold you'll need to leave it in the water for a varying amount of time. Just stay the course and don't get impatient.
Place the cake stand or plate upside down over the mold. While holding onto both, flip them over and the panna cotta will flop out. *Some people say it's helpful to slightly push on one edge to loosen the suction – I've never really found that to work but you can absolutely try it.
Serve immediately.

Notes

Tips for making a Berry Yogurt Panna Cotta

Allow the fruits to sit in the sugar to really draw out the moisture, breakdown the fruit, and allow it to get nice and syrupy. This is important because we’re trying to keep the fresh flavor of the fruit rather than cooking it down.
You can make a panna cotta in almost any bowl or pan. Individual servings can be made in ramekins. The easiest pan to use is a silicone mold but if you don’t have one don’t stress, you’ll just need a little more patience to get it out.
When heating the heavy cream it only needs to be hot and steamy to melt the gelatin, you don’t want to boil it.
Any yogurt should work, I prefer to use a full fat unsweetened greek yogurt which makes the panna cotta extra creamy while still providing a bit of tang.
I used half raspberries and half red currants for this but any berry like blueberries, blackberries, raspberries, currants, or cherries will work.

Nutrition