Oven-Baked Greek Yogurt and Honey Panna Cotta
A silky panna cotta infused with Greek yogurt and honey, baked gently in the oven for a smooth and luscious finish. This mediterranean-inspired desserts ready in about 50 minutes pairs whole milk, heavy cream, powdered gelatin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 2 tsp powdered gelatin
- 3 tbsp cold water
- 1 cup Greek yogurt
- 1/3 cup honey
- 1 tsp vanilla bean paste
- 1/2 tsp lemon zest
Instructions
- Step 1: Preheat oven to 325°F. In a small bowl, sprinkle 2 tsp powdered gelatin over 3 tbsp cold water and let bloom for 5 minutes.
- Step 2: In a saucepan over medium heat, combine 1 cup whole milk, 1 cup heavy cream, and 1 tsp vanilla bean paste. Warm until just simmering, about 4 minutes.
- Step 3: Remove the saucepan from heat, add the bloomed gelatin, and whisk until fully dissolved.
- Step 4: In a mixing bowl, whisk 1 cup Greek yogurt, 1/3 cup honey, and 1/2 tsp lemon zest until smooth. Gradually whisk in the warm milk mixture until fully incorporated.
- Step 5: Pour the mixture evenly into six 6-ounce ramekins. Place ramekins in a large baking dish and fill the dish halfway with hot water to create a water bath.
- Step 6: Bake for 30-35 minutes until the panna cotta is set but still jiggles slightly in the center. Remove ramekins from water bath and cool to room temperature.
- Step 7: Refrigerate for at least 4 hours before serving chilled.
Frequently asked questions
How long does Oven-Baked Greek Yogurt and Honey Panna Cotta take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Baked Greek Yogurt and Honey Panna Cotta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole milk from drying out.
Can I substitute ingredients in Oven-Baked Greek Yogurt and Honey Panna Cotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Baked Greek Yogurt and Honey Panna Cotta for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Baked Greek Yogurt and Honey Panna Cotta?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So simple and elegant. I served it with fresh berries and it was a showstopper.
- ★★★★★
My family loved this dessert. It's healthier than traditional panna cotta and so creamy!
- ★★★★★
This was a hit at my dinner party! The Greek yogurt added a wonderful tang that balanced the honey perfectly.
