Honey Yogurt Panna Cotta with Apricot Glaze
Soft, creamy, and just fancy enough—this panna cotta is what happens when dessert puts on her flowy linen dress and golden hour glow.
She’s not too sweet, a little bit tart, and totally make-ahead. No refined sugar. No stress. Just a chilled little showstopper to end your dinner party like a pro.
✨ Vibe: Rustic Euro summer meets Sunday supper on the patio
🍽️ Serves: 6
⏳ Chill time: 2–8 hours (aka: she’s great made the night before)
✨ What You’ll Need
For the Panna Cotta:
4 tbsp water
2½ tsp unflavored gelatin
2 cups whole-milk Greek yogurt
1 tsp vanilla extract
2 cups milk or cream (your choice—both work beautifully)
¼ cup honey or maple syrup (we’re keeping it unrefined + lovely)
Juice of ½ lemon (about 2 tbsp)
For the Honey-Apricot Glaze:
⅔ cup dried apricots, chopped
¾ cup water
2 tbsp honey (or more to taste)
1 tsp lemon juice
Pinch of salt
Optional: a sprig of thyme or a kiss of fresh grated ginger for a little ✨extra✨
👩🍳 Let’s Make It
1. Bloom Your Gelatin
In a small bowl, mix the gelatin with the water and let it bloom (aka puff up and soften) for 10–15 minutes. Science is cool.
2. Mix the Creamy Base
In a big mixing bowl, whisk together the Greek yogurt, vanilla, and 1 cup of your milk or cream. Set aside and feel accomplished already.
3. Heat Things Up
In a saucepan, gently warm the remaining cup of milk or cream with the honey. You want it steamy but not boiling.
Add in the bloomed gelatin and stir until fully dissolved. Take it off the heat and let it chill for a sec.
4. Bring It Together
Whisk the warm mixture into your yogurt bowl until smooth and dreamy. Stir in lemon juice at the end (for that little zing).
5. Pour & Chill
Pour the mixture into cute jars, glasses, ramekins—whatever feels right.
Pop into the fridge:
2–4 hours for small jars
6–8 hours for one big pan
Host tip: Make these the night before your dinner party so dessert is DONE.
🍑 While That Sets, Let’s Make the Glaze
In a small pot, add chopped dried apricots, water, honey, lemon juice, and a pinch of salt. Bring to a simmer and cook for about 10 minutes, until soft and syrupy.
Optional: Add thyme or ginger for a fun flavor twist.
Cool slightly, then blend until silky smooth (Optional: I like to blend half and combine to have some apricot bits). Chill until party time!
✨ How to Serve
Spoon a little of that golden apricot glaze over each panna cotta. Garnish with a tiny thyme sprig, edible flower, or just a wink and a smile.
Serve with espresso or chilled dessert wine for the ✨ hostess with the most-est ✨ effect.
Glaze leftovers? Drizzle it over yogurt, pancakes, or sneak by the spoonful. We won’t tell.
[P.S. Make the panna cotta and glaze up to 2 days in advance.]
She’s creamy, glowy, and quietly impressive. Like, "Wow, you made this?" energy—but you didn’t even break a sweat.