Yogurt Panna Cotta Recipe

Today I’ve got a dreamy creamy Panna Cotta to tempt your taste buds. This Blackberry Maple Yogurt Panna Cotta Recipe is served with a tart blackberry maple gel on the bottom (or top!)

Maple Yogurt Panna Cotta Recipe

I could eat yogurt every day, and usually do.

It’s one of the few convenience foods you can feel good about consuming. Loaded with calcium, protein and probiotics, I never hesitate to grab a yogurt cup first thing in the morning, or to pack them in my kid’s lunch boxes.

Recently I discovered a new yogurt I’m CRAZY about, Brown Cow Cream Top Greek Yogurt.

Have you heard of it?

Imagine rich tart Greek yogurt with an indulgent layer of cream on top, that you scoop through to get to the yogurt. Doesn’t that sound good?

Blackberry Maple Yogurt Panna Cotta Recipe

The cream top reminds me of farm-fresh dairy with the thick layer of cream floating above the milk.

Making Yogurt Panna Cotta Recipe

So I decided to use it to make a smooth heavenly Yogurt Panna Cotta Recipe with fresh Blackberry Maple Gel.

Easy Maple Yogurt Panna Cotta Recipe

I’ve used Brown Cow’s Maple Cream Top Greek Yogurt in this luscious Yogurt Panna Cotta Recipe. The maple yogurt has a delicate flavor that perfectly complements the blackberry maple preserves, acting as a platform for the tender mounds of panna cotta.

Blackberry Maple Gel

Plus, this Yogurt Panna Cotta Recipe is ridiculously simple to make.

If you can use a blender and wait patiently for it to chill in the fridge, you are pretty much a yogurt panna cotta pro. *wink*

You can serve this yogurt panna cotta recipe straight out of the ramekins or mugs, with the blackberry gel on top, or gently release the yogurt panna cotta from the molds for silky domes of yogurt bliss with the blackberries on the bottom.

How to Make Maple Yogurt Panna Cotta Recipe

Either way, it’s divine!

Rich Yogurt Panna Cotta Recipe

Yogurt Panna Cotta Recipe

Yield: 4 servings

Prep Time:20 minutes + 4 hours chill time

Cook Time:5 minutes

Did you make this recipe?   Leave a review »

Maple Yogurt Panna Cotta with Blackberry Gel


  • 1 cup half and half
  • 1 packet unflavored gelatin, divided
  • 1/4 cup granulated sugar
  • 2 – 6 ounce cups Brown Cow Maple Cream Top Greek Yogurt
  • 1 1/3 cup blackberries (fresh or frozen)
  • 1/4 cup water
  • 3 tablespoons maple syrup
  • 1 pinch salt
  • 1/2 teaspoon orange zest


  1. In a small bowl, mix 1 tsp. gelatin granules into 1/4 cup half and half. Allow the gelatin mixture to sit for at least 5 minutes. In a separate medium bowl, mix the yogurt and sugar together.
  2. Heat the remaining half and half until scolding hot, then pour into the gelatin mixture and beat with an immersion blender. *This could be done in a regular blender, but make sure to open the vent on top and cover with a clean towel.)
  3. Pour the half and half into the yogurt mix and blend again until smooth. Pour the liquid yogurt panna cotta into 4 – 6 oz. ramekins or short wide mugs. Cover and refrigerate for at least two hours.
  4. Once the panna cotta sets, combine the blackberries, water, 3/4 tsp. gelatin, maple syrup, pinch of salt and orange zest in a small sauce pan. Bring to a boil, lower the temperature, and simmer for about 5 minutes to thicken. Allow the blackberry gel to cool for 10 minutes. Then spoons evenly over the tops of the yogurt panna cotta cups. Return to the fridge and chill another two hours minimum.
  5. Serve as is, or remove from molds. To remove the panna cotta from the molds: Run a sharp knife around the rim of each cup. Fill a small bowl with hot water. Then hold each cup in the water for approximately 30 seconds. Place a dessert plate over the top and flip. You may have to wait a few moments for the panna cotta to release, plopping gently on the plate. Repeat with the rest.
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

Disclosure: This post is sponsored by Brown Cow Yogurt.  All yogurt-swooning opinions are my own.

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119 comments on “Yogurt Panna Cotta Recipe

  1. Pingback: Top 10 Panna Cotta Recipes You Need to Try Right Now

  2. Sonja Bultynckposted November 23, 2012 at 12:15 pm Reply

    So excited! We tried this yesterday as a special light dessert for our family Thanksgiving dinner. It was a huge success. My kids–both college students–looked at it with suspicion, but when I explained it was simply a light, fresh vanilla pudding w/blackberries they gave in. I’m lucky I got a taste of my own! I should have made a triple recipe. It the first time I had ever had panna cotta and I was so pleased. Thanks for sharing your beautiful insights and photos.


    P.S. We went with vanilla vs. maple since we were novices, but we’ll get more creative next time ;-)
    P.P.S. Awesome blog, already subscribed and have bookmarked several recipes for my next month’s menu planning/shopping. This is going to be fun!

  3. Russell at Chasing Deliciousposted August 27, 2012 at 10:28 am Reply

    What a lovely panna cotta! Yum!

  4. Lisa | With Style and Graceposted August 22, 2012 at 9:50 pm Reply

    hate to admit, but I’ve never had [& obviously haven’t made] panna cotta before, but you’ve made it seem to easy, I might just have to give it a try!

  5. Shawn @ I Wash...You Dryposted August 21, 2012 at 9:51 pm Reply

    Well, I love yogurt cause it’s a creamy treat that is good for me! I would love to try this brand out!

  6. Jen @ Jen's Favorite Cookiesposted August 21, 2012 at 9:22 am Reply

    Cream on top of yogurt? Why yes, that does sound good. I’ll take any excuse to eat blackberries, too! This looks wonderful!

  7. Cristinaposted August 20, 2012 at 8:16 pm Reply

    I will have to make an exception to my habit of using fresh yogurt and must absolutely try this Panna Cotta. It looks di-vi-ne. Can’t wait to try it. Come next spring I have another reason to can fresh blackberries!

  8. Cristinaposted August 20, 2012 at 8:14 pm Reply

    Because yogurt is so light and so healthy, I try to use it in its natural state (not cook it, or only just slightly heat it through) so as to not kill the lactobacillus and other friendly friends.

  9. Brenda @ a farmgirl's dabblesposted August 20, 2012 at 7:53 pm Reply

    What a GORGEOUS panna cotta – love the blackberry contrast, so pretty! Honestly, I haven’t been a yogurt fan until the more recent Greek yogurt popularity. Now it eat it almost every morning with homemade granola and some fresh fruit or a little swirl of fresh jam, YUM!

  10. Cristinaposted August 20, 2012 at 7:51 pm Reply

    I use yogurt as a base for salad dressing: healthy, tasty and versatile. You can add any flavors for a different dressing every day of the week. Add blue cheese; or add basil and you make a “false” pesto dressing; add tahini and a dash of olive oil…you get the idea!
    Thank you Brown Cow.

  11. Cristinaposted August 20, 2012 at 7:48 pm Reply

    What I love about yogurt is its versatility: sweet, savory, and plain by itself — and appropriate for any meal. I love it, and I do enjoy Brown Cow yogurt.

  12. Cristinaposted August 20, 2012 at 7:46 pm Reply

    I looovee Brown Cow yogurt, but have not tried the Greek version yet- looking forward to it!

  13. Cristinaposted August 20, 2012 at 7:45 pm Reply

    I use yogurt as my basic breakfast meal. I add different (red) fruits, and there is a great start to the day. :)

  14. najwa kronfelposted August 19, 2012 at 7:38 pm Reply

    Beautiful panna cotta!

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