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Yogurt Panna Cotta with Easy Plum Compote

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I’m not ready to give up summer just yet.

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Yogurt Panna Cotta with Plum Compote

Apples, pears, quince and pumpkins will all have their turn.  But for now, I’m holding on to summer with this Yogurt Panna Cotta with Plum Compote.  Panna cotta is a favorite dessert of mine, because the process is easy, and the results are spectacular.  Typically made with heavy cream, panna cotta is custard-like dessert that is thickened with gelatin instead of eggs.  The texture is smooth, rich and silky.  In this recipe, tangy whole-milk yogurt is flavored with sugar, citrus zest and an entire vanilla bean, then firmed up with powdered gelatin.  After an overnight chill, the panna cotta is topped with a sweet-tart Plum Compote (made with 3-ingredients!), and fresh, fragrant mint leaves.  So simple.  So delicious.  Continue reading for the recipe.

Citrus and Liquid Mixture

This recipe starts by flavoring whole milk with lemon zest, lime zest, orange zest, and a whole vanilla bean (seeds and all).  A milk-gelatin mixture and whole-milk yogurt are then added for body, flavor and texture.  This mixture needs to chill and firm up in the fridge for at least 8 hours, so please plan accordingly.

Yogurt

The flavors are straightforward here, so be sure to use the highest quality ingredients possible.  You don’t want to use cheap yogurt, because your finished panna cotta will taste like cheap yogurt.  A vanilla bean will add a more complex flavor compared to vanilla extract (plus the seeds are pretty).  And make sure your citrus is fresh and plump.

This recipe can also be made with just one type of citrus.  Instead of three different strips of citrus zest, use three strips of one type (orange, lime or lemon).  Play around and have fun!

Plums

Yogurt Panna Cotta with Plum Compote
5 from 3 votes
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Yogurt Panna Cotta

Servings 4 servings
Author Brandon Matzek

Ingredients

  • 1 1/2 cups whole milk, divided
  • 2 1/4 teaspoons (1 packet) unflavored gelatin powder
  • 1/2 cup sugar
  • 1 strip orange zest (about 3 inches long)
  • 1 strip lemon zest (about 3 inches long)
  • 1 strip lime zest (about 3 inches long)
  • 1 vanilla bean, split lengthwise
  • 2 cups, plain good quality whole-milk yogurt
  • Plum Compote, for serving (recipe below)
  • Fresh mint leaves, for serving

Instructions

  1. Add 1/2 cup milk to a small bowl, and sprinkle over gelatin powder. Let sit without stirring until the gelatin blooms (softens), about 10 minutes.
  2. Meanwhile, place remaining 1 cup of milk, sugar and citrus zest in a small saucepan over medium heat. Scrape the seeds from the vanilla bean, and add them to the sauce pan along with the pod. Bring the mixture to a simmer, stirring to dissolve the sugar. Take the pan off the heat, and add the milk-gelatin mixture, stirring until dissolved (about 3 minutes). Let the mixture cool until lukewarm (8 - 10 minutes), then remove the vanilla bean pod and zest strips.
  3. Pour the flavored milk into a large bowl (preferably with a pour spout), then whisk in the yogurt until well-combined. Divide the yogurt mixture between 4 8-ounce (or 6 6-ounce) ramekins (or pretty bowls), cover each with plastic wrap, and chill in the refrigerator until set (at least 8 hours).

To serve, spoon chilled Plum Compote over Yogurt Panna Cotta, then top with fresh mint leaves.

Plum Compote

Plums
5 from 3 votes
Print

Easy Plum Compote

Servings 4 servings
Author Brandon Matzek

Ingredients

  • 6 large plums (around 2 pounds), pitted and diced
  • 1/2 cup sugar
  • Fresh lemon juice

Instructions

  1. Place diced plums and sugar in a medium saucepan (I used cast-iron here) over medium heat. Bring the mixture to a simmer, stirring to dissolve the sugar. Reduce heat to medium-low, and continue to cook, stirring occasionally, until the mixture thickens and some of the plums break down (20 - 25 minutes).
  2. Take the mixture off the heat, and taste for sweet-tart balance. If the mixture is too sweet, add a squeeze of fresh lemon juice. Taste, and repeat until the balance is to your liking. Let cool to room temperature, transfer to a clean container, and store in the refrigerator. Make sure the compote is well-chilled before using with the panna cotta. Enjoy any leftovers with pancakes, granola, ice cream or Greek yogurt.
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Reader Interactions

Comments

    • Brandon Matzek says

      Awww, thanks Ahu!! Vanilla beans definitely add a good hit of drama to a photograph, and flavor to a recipe :)!

      Reply

  4. Averie @ Averie Cooks says

    Honestly I want it to be summer all year! And people who don’t think San Diego has winter and that it’s always 80 and sunny haven’t lived here 🙂 But I wish it was like that! ha!

    These are beautiful and so fancy-looking! Pinned!

    Reply

  9. ellie | fit for the soul says

    Oh daaannngggg these look super fancy and so adorable. I can only remember trying panna cotta once in my life (so sad) and now you’re making me think that something’s wrong with me. Not sure where I can easily buy one (that’s actually really amazing) so I might just end up making this if I can make the time. 😀 You’re very talented, Brandon, keep up the great work!

    Reply

  10. Jocelyn says

    5 stars
    Hi Brandon, Thanks for the LOVELY recipe! I have been dying to try a panna cotta recipe, as I’ve been playing with gelatin recipes (for collagen joint repair)… the taste and texture of this is divine! I didn’t have whole milk so I used unsweetened almond milk; I also only had Greek yogurt and agave nectar (instead of white sugar). With all of these modifications, it still turned out both silky and firm (in only 4 hours) – perfect! I love the citrus tones with the vanilla bean. I didn’t make any compote yet… next on my to-do list.
    🙂 jocelyn

    Reply

  13. cristina says

    Such a beautiful dessert and that plum compote is so very versatile to use on other delicious summer desserts. Luv those cute dishes you used for the panna cotta! 😉

    Reply

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