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Jamie Oliver Yoghurt Panna Cotta

Jamie Oliver Yoghurt Panna Cotta
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The Jamie Oliver Yoghurt Panna Cotta is a chilled dessert made by combining warmed cream, sugar, and dissolved gelatine with natural yoghurt. Once set in moulds, it holds its shape but remains soft and creamy inside.

It’s inspired by traditional Italian panna cotta but with a lighter finish.

Ingredients

Scale

    • 300 ml double cream

    • 200 g natural Greek yoghurt

    • 60 g caster sugar

    • 2 gelatine leaves (or 1½ tsp powdered gelatine)

    • 1 tsp vanilla extract

    • 2 tbsp milk (if needed for dissolving gelatine)

Optional toppings:

    • Fresh berries

    • Raspberry coulis

    • Honey drizzle

    • Toasted almonds

Instructions

Step 1: Bloom the Gelatin Properly

Soak gelatine leaves in cold water for 5 minutes until softened.

If using powdered gelatine, sprinkle it over cold milk and allow it to bloom.

Blooming ensures smooth dissolution and prevents grainy texture.

Step 2: Warm the Cream and Sugar

In a saucepan, gently heat cream and sugar over low heat until sugar dissolves.

Do not boil. The mixture should feel warm to the touch but not bubbling.

Boiling can weaken gelatine and affect final texture.

Step 3: Dissolve the Gelatine

Remove pan from heat.

Squeeze excess water from gelatine leaves and stir into warm cream until fully dissolved.

Ensure no lumps remain.

Step 4: Add Yoghurt and Vanilla

Allow mixture to cool slightly for 5 minutes.

Whisk in yoghurt and vanilla until smooth.

Adding yoghurt while mixture is too hot can cause separation.

Step 5: Pour and Chill

Divide mixture evenly into ramekins or moulds.

Refrigerate for at least 4 hours, preferably overnight.

The panna cotta should feel set but still have a gentle wobble.

Step 6: Unmould Carefully

Dip the base of each mould briefly in warm water.

Run a knife around the edge and invert onto serving plate.

Serve immediately with chosen topping.

Find it online: https://jamieolivereats.uk/yoghurt-panna-cotta/