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Yogurt Panna Cotta with Plum Compote

Yogurt Panna Cotta

Servings 4 servings
Author Brandon Matzek


  • 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


  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.