Yogurt Panna Cotta with Honey-Roasted Peaches

To me, this peach-topped panna cotta is the perfect summer dessert. It’s also one of the quickest desserts to make, and just needs a couple of hours in the refrigerator to set. Because it’s made from cream, panna cotta can be overly rich, but this one is tempered by the addition of tangy Greek yogurt, which adds depth and contrasts perfectly with the honey roasted peach wedges. I garnished it with finely chopped bits of freeze-dried strawberries (available from amazon, like everything else in this world), but toasted sliced almonds would be great, too.

Makes 4 servings


Yogurt Panna Cotta:

  • 2 tablespoons cold water
  • 1 1/4 teaspoons (3.9 grams) powdered gelatin
  • 1 1/2 cups (348 grams) heavy cream
  • ½ cup (100 grams) granulated sugar
  • 1 ½ cups (375 grams) Greek yogurt (full- or low-fat)
  • 1 teaspoon vanilla paste or extract
  • 1/8 teaspoon salt

Honey-Roasted Peaches:

  • 2 large (14 ounces/397 grams) ripe peaches
  • ¼ cup (84 grams) honey
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt


½ teaspoon finely chopped freeze-dried strawberries


Make the panna cotta:

  1. Put the water in a small cup and sprinkle over the gelatin; let it soften for 2 minutes.
  2. In a small saucepan, heat the heavy cream with the sugar until it comes to a boil. Remove from heat and whisk in the softened gelatin until dissolved (stir for at least 30 seconds). Pour through a sieve into a clean bowl and whisk in the yogurt, vanilla and salt. Divide the mixture among four wine glasses or cups. Refrigerate until set, about 2 hours.

Make the roasted peaches:

  1. Preheat oven to 375˚F.
  2. Slice the peaches in half and remove the pits. Place the peaches, cut side up, in a shallow baking dish. In a glass measure or small bowl, whisk together the honey, cinnamon and salt. Drizzle the mixture over the peaches. Bake for 15 to 20 minutes, until lightly golden brown in spots and softened. Cool, then cut each half into 5 wedges.


  1. To serve, spoon 5 peach wedges and some of the syrup on top of each panna cotta, and sprinkle with some of the chopped dried strawberries.

Recommended equipment:

BIA Cordon Bleu Porcelain Oval Baking Dish

Amallino Stemless Wine Glasses


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Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.


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