Yogurt Panna Cotta with Raspberry Coulis: A Silken Dream

There are certain desserts that, with a single spoonful, transport me back to sun-drenched afternoons and the gentle hum of a bustling kitchen. This Yogurt Panna Cotta with Raspberry Coulis is one such culinary memory maker. I recall a particularly memorable afternoon, years ago, where a young cousin, visiting for the summer, eagerly helped me whip up a batch of this incredibly refreshing dessert. The simplicity of the ingredients belied the elegant final product, and the look of pure delight on her face as she tasted the creamy panna cotta against the bright, tart raspberry coulis was a moment I’ll forever cherish. It’s a dish that speaks of effortless sophistication and pure, unadulterated pleasure.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 0 minutes (gelatin needs to dissolve, not cook)
• Total Time: 25 minutes (plus at least 4 hours chilling time)
• Servings: 6
• Yield: 6 individual servings
• Dietary Type: Vegetarian (can be adapted for dairy-free with substitutions not included in this base recipe)

Ingredients

Here’s what you’ll need to create this delightful dessert:

For the Yogurt Panna Cotta:

• 1 packet (approximately 1/4 ounce) unflavored gelatin
• 1/4 cup milk (whole milk is recommended for richness)
• 3/4 cup milk (again, whole milk is preferred)
• 2 cups vanilla yogurt (full-fat, good quality vanilla yogurt will yield the best results)
• 1 teaspoon lemon rind, grated (freshly grated for the most vibrant flavor)
• 3 tablespoons lemon juice (freshly squeezed is essential)

For the Raspberry Coulis:

• 10 ounces raspberries (you can use fresh or thawed frozen raspberries)
• 1 tablespoon sugar (or to taste, depending on the sweetness of your raspberries)

Equipment Needed

• Small saucepan
• Whisk
• Medium mixing bowl
• 6 ramekins or small dessert glasses (each with a capacity of about 6 ounces)
• Small bowl or blender
• Fine-mesh sieve

Instructions

Creating this elegant dessert is a straightforward process, perfect for both novice and experienced home cooks.

1. Bloom the Gelatin: In a small bowl, combine the 1/4 cup of milk with the unflavored gelatin. Stir gently to ensure all the gelatin is moistened, and then let it stand for at least 10 minutes. This process, known as blooming, allows the gelatin granules to absorb the liquid and soften, preparing them to dissolve properly.

2. Warm the Milk: In a small saucepan, gently heat the remaining 3/4 cup of milk over medium-low heat. The goal here is to warm the milk until it is hot but do not allow it to boil. Boiling can affect the texture of the gelatin.

3. Dissolve the Gelatin: Once the milk is hot, remove the saucepan from the heat. Add the bloomed gelatin mixture to the hot milk. Whisk continuously until the gelatin is completely dissolved. You should not see any remaining granules.

4. Cool Slightly: Let the gelatin and milk mixture cool for about 5 minutes. This brief cooling period prevents the warm liquid from “cooking” the yogurt, which could alter its delicate texture.

5. Prepare the Yogurt Base: In a medium mixing bowl, place the 2 cups of vanilla yogurt. Add the 1 teaspoon of grated lemon rind and the 3 tablespoons of fresh lemon juice. Stir these ingredients together until they are well combined. The lemon adds a lovely brightness that cuts through the richness of the yogurt and dairy.

6. Combine Mixtures: Gradually pour the slightly cooled gelatin and milk mixture into the bowl with the yogurt mixture. Whisk continuously until everything is thoroughly incorporated and smooth. Ensure there are no streaks of yogurt or gelatin.

7. Portion and Chill: Carefully pour the panna cotta mixture into your prepared 6 ramekins or dessert glasses. Cover each ramekin loosely with plastic wrap. Refrigerate them for at least 4 hours, or until the panna cotta is firm and set. Overnight chilling is even better if you have the time.

8. Prepare the Raspberry Coulis: While the panna cotta is chilling, you can prepare the raspberry coulis. Place the 10 ounces of raspberries and 1 tablespoon of sugar (or to your preferred sweetness) into a small bowl or blender.

9. Puree and Strain: Puree the raspberries and sugar until smooth. If you prefer a very smooth coulis without seeds, strain the puree through a fine-mesh sieve into a clean bowl, pressing gently with the back of a spoon to extract as much liquid as possible. Discard the seeds.

10. Serve: To serve, you can either serve the panna cotta directly in the ramekins or unmold them. To unmold the panna cotta, briefly dip the bottom of each ramekin in hot water (be careful not to get water inside). Then, invert it onto a serving plate. Spoon the raspberry coulis around the base of the unmolded panna cotta or drizzle it over the top if serving in the ramekin.

Expert Tips & Tricks

• Quality Matters: The better the quality of your vanilla yogurt, the more flavorful and creamy your panna cotta will be. Opt for a full-fat, Greek-style yogurt for an even richer texture.
• Gentle Heating: Remember to heat the milk gently. Overheating can denature the proteins in the milk and affect the final texture.
• Smoothness is Key: Whisk thoroughly when combining the gelatin mixture with the yogurt to ensure a perfectly smooth, lump-free panna cotta. If you’re concerned about lumps, you can pass the final mixture through a fine-mesh sieve before pouring it into the ramekins.
• Flavor Boost: For an extra layer of flavor in the panna cotta, consider adding a tiny splash of vanilla extract along with the lemon juice and rind.
• Coulis Consistency: If your raspberry coulis is too thick after straining, you can add a teaspoon or two of water or lemon juice to achieve your desired consistency.
• Make-Ahead Magic: This dessert is a make-ahead champion! Prepare the panna cotta and coulis a day in advance. Store them separately, covered, in the refrigerator. This allows the flavors to meld beautifully and reduces last-minute stress.

Serving & Storage Suggestions

This Yogurt Panna Cotta is best served chilled. The vibrant raspberry coulis provides a beautiful contrast in color and flavor, making for an elegant presentation. Garnish with a few fresh raspberries or a sprig of mint for an extra touch.

Leftover panna cotta can be stored, tightly covered, in the refrigerator for up to 3 days. The raspberry coulis will also keep for up to 3 days in an airtight container in the refrigerator. Avoid freezing panna cotta, as the texture can become grainy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	115 kcal	6%
Total Fat	4.5 g	6%
Saturated Fat	2.6 g	13%
Cholesterol	16.3 mg	5%
Sodium	60.4 mg	2%
Total Carbohydrate	14.2 g	4%
Dietary Fiber	3.2 g	12%
Sugars	8.2 g	10%
Protein	5.8 g	11%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Fruity Twists: Instead of raspberries, experiment with other berry coulis like strawberry, blueberry, or mixed berry. A mango or passion fruit puree would also be delightful and add a tropical flair.
• Citrus Swap: If you’re not a fan of lemon, try using lime zest and juice for a slightly different tang. Orange zest and juice can also offer a milder, sweeter citrus note.
• Herbal Infusion: For a more sophisticated palate, consider infusing the milk for the panna cotta with a sprig of mint or a strip of vanilla bean before adding the gelatin. Remove the herb or bean before proceeding.
• Vegan Adaptations: To make this recipe vegan, you would need to substitute the dairy milk and yogurt with non-dairy alternatives. Coconut milk and a thick, plain vegan yogurt (like coconut or soy-based) would be good starting points, though the setting properties of the gelatin might need adjustment with a vegan gelling agent like agar-agar. This would require a separate recipe to ensure proper setting.

FAQs

Q: Why is my panna cotta not setting?
A: This usually happens if the gelatin was not fully bloomed or dissolved, or if the ratio of gelatin to liquid was incorrect. Ensure you followed the blooming and dissolving steps carefully and used the exact measurements.

Q: Can I make this panna cotta ahead of time?
A: Absolutely! Panna cotta is an ideal make-ahead dessert and is often even better the next day as the flavors meld. It should be made at least 4 hours in advance to allow it to set properly.

Q: How do I unmold the panna cotta cleanly?
A: The best trick is to briefly dip the bottom of the ramekin in hot water for a few seconds (be careful not to get water inside the panna cotta!). Then, run a thin knife around the edge and invert onto your serving plate.

Q: Can I use a different type of yogurt?
A: While vanilla yogurt is specified, you could experiment with plain yogurt for a less sweet base, but you may need to adjust the sugar in the coulis accordingly. Thick, full-fat yogurt is recommended for the best texture.

Q: How long does the raspberry coulis last?
A: The raspberry coulis will last for about 3-4 days when stored in an airtight container in the refrigerator.

Final Thoughts

This Yogurt Panna Cotta with Raspberry Coulis is a testament to the beauty of simple ingredients transformed into something truly special. It’s a dessert that’s as delightful to make as it is to eat, offering a perfect balance of creamy, tangy, and sweet. Whether you’re hosting a dinner party or simply craving a little indulgence, this recipe is sure to impress. Pour yourself a glass of chilled sparkling wine or a light dessert wine to complement its delicate flavors, and savor every silken spoonful. I’d love to hear about your own panna cotta creations!