Greek Honey-Walnut Yogurt Panna Cotta
Silky set Greek yogurt panna cotta crowned with warm honey-glazed walnuts — high-protein, probiotic, no oven.
Best for A protein-rich, gut-friendly dessert that satisfies a sweet craving without a sugar spike
This is panna cotta the Greek way: instead of a cream-heavy custard, most of the base is thick strained Greek yogurt, so each cup sets to a cool, tangy silk that carries real protein. A slow-warmed honey folded in off the heat keeps the live cultures intact, and a spoonful of toasted walnuts in dark honey on top gives you that classic melomakarono-adjacent crackle of nut and syrup. It tastes like a proper restaurant dessert and behaves like breakfast — which is exactly the point.
Ingredients
- 500 g thick strained Greek yogurt , at room temperature
- 200 ml whole milk
- 100 ml heavy cream
- 60 g honey , plus more for the topping
- 7 g powdered gelatin , about 2.5 tsp; use agar per FHL guide for vegetarian-strict
- 45 ml water , for blooming the gelatin
- 5 ml Vanilla extract
- 1 g fine sea salt , a pinch
- 60 g walnut halves , roughly chopped
- 45 g honey
- 1 g ground cinnamon , a pinch, for the topping (optional – can be omitted)
Instructions
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1
Sprinkle the gelatin over the cold water in a small bowl and leave it to bloom into a firm sponge, about 5 minutes. Meanwhile, whisk the Greek yogurt with the vanilla and salt in a large bowl until smooth, and set it near the stove — you want it at room temperature so it doesn't seize when the warm milk goes in.
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2
Warm the milk, cream, and 60 g honey in a small saucepan over medium-low heat, stirring, until it steams and the honey dissolves — do not let it boil. Pull it off the heat, add the bloomed gelatin, and stir until fully dissolved and the mixture is clear.
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3
Pour the warm milk mixture into the yogurt in a slow stream, whisking constantly, until completely smooth. Divide among four glasses or lightly oiled 150 ml molds, cover, and chill until set, at least 4 hours or overnight.
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4
Just before serving, toast the chopped walnuts in a dry pan over medium heat until fragrant, 2–3 minutes, then stir in the 45 g topping honey and the cinnamon and swirl for 30 seconds until glossy and bubbling. Spoon the warm honey-walnut mixture over each cold panna cotta and serve at once.