New This Month

Greek-Yogurt Panna Cotta

Make this Greek-yogurt panna cotta to go with our miniature tarts, a delicious dessert for a wedding or perfect to send home with guests as favors.

  • Yield: Makes enough for 24 tarts

Source: Martha Stewart Weddings, Winter 2011


  • 1 tablespoon unflavored gelatin (from 2 packets)
  • 1/2 cup plus 1 tablespoon cold water
  • 2 1/4 cups full-fat Greek yogurt
  • 1 cup heavy cream
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 teaspoon coarse salt


  1. Sprinkle gelatin over the cold water in a small bowl. Let stand until softened, about 5 minutes. Whisk yogurt in a medium bowl to soften.
  2. Combine cream, sugar, and salt in a small pan. Bring to a boil over medium heat, and then reduce heat to low. Whisk softened gelatin into cream mixture over low heat until dissolved. Pour mixture through a fine sieve into yogurt; whisk to combine.

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