Yogurt panna cotta with peach jelly

Name: Yogurt panna cotta with peach jelly
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Fresh liquid cream lactose-free 0.4 cup; Lactose-free Yogurt plain 0.625 cup; Honey 1 ½ tsp; Sugar 5 tsp; Gelatin in sheets 0.25 oz; Peach juice ¾ cup; Gelatin in sheets 0.25 oz; Peach 1; Currants 2 sprigs; Mint to taste

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133

Calories per serving

Gluten Free

Energy Kcal 133
Carbohydrates g 17.41
of which sugars g 17.4
Protein g 3.8
Fats g 5.4
of which saturated fat g 3.1
Fiber g 1.1
Cholesterol mg 17
Sodium mg 37

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Makes: 4 pieces
Cost: Average
Note plus cooling time (about 6 hours)

PRESENTATION

Experience the creamy delight of yogurt panna cotta with a pop of peach jelly—super tasty—in this take on a classic Northern Italian dessert. It comes from places like Lombardy and Piedmont. I gotta say, they know their stuff. Thing is, this version swaps some of the usual rich cream for light, tangy yogurt. Really good. It's a lactose-free option, pretty much perfect for everyone, even those who usually skip dairy.

This fun twist means the yogurt dessert sets up silky and cool, delivering a satisfying sweetness. And the peach? Oh, it's juicy and sun-ripened, adding a sweet, wobbling layer that’s both pretty and flavorful. Typically, Italian families—really, really into their desserts—enjoy this at summer gatherings. But hey, the panna cotta recipe is a hit anytime you want a special, lighter treat.

The peach dessert layer is like a fresh burst, perfectly complementing the yogurt’s richness without being too heavy. And look, experimenting with yogurt flavors—vanilla, strawberry, or even honey—makes it exciting. Also, you can swap the peach jelly for any seasonal fruit, turning this into a versatile fruit panna cotta. It's a dish that respects tradition while being super accessible with its lighter ingredients.

This moist and tender no-bake treat is great for serving in small glasses or jars, giving off that fancy vibe without the hassle. Folks from Northern Italy have really mastered the art of mixing fresh, local fruit with desserts. And this homemade panna cotta? It proves you can make something nostalgic feel new and exciting. Whether it’s a family dinner or a friendly gathering, this dessert is sure to impress with its elegant simplicity and super, super good flavors.

INGREDIENTS

133

Calories per serving

for 4 glasses of 3 oz: Fresh liquid cream 0.4 cup (100 g) - lactose-free; Lactose-free Yogurt 0.625 cup (150 g) - plain; Honey 1 ½ tsp (10 g); Sugar 5 tsp (20 g); Gelatin in sheets 0.25 oz (6 g)

for the peach jelly: Peach juice ¾ cup (180 g); Gelatin in sheets 0.25 oz (6 g)

for garnish: Peach 1; Currants 2 sprigs; Mint to taste

Preparation

How to prepare Yogurt panna cotta with peach jelly

To prepare the yogurt panna cotta with peach jelly, start by making the panna cotta. Soak the gelatin in cold water for about 5-10 minutes 1 and in the meantime pour the lactose-free cream into a saucepan 2. Add the honey 3,

the sugar 4, mix with a whisk and bring to a simmer. At this point, turn off the heat, squeeze the gelatin sheets well 5 and add them to the hot cream, stirring quickly with the whisk 6 until completely dissolved.

Transfer the mixture to a bowl and let it cool, then add the lactose-free yogurt 7 and mix quickly with a spatula 8. Take a silicone mold or a muffin tray, place the glasses inside it, tilting them slightly, and fill them with your yogurt panna cotta 9. Cover with plastic wrap and let cool in the refrigerator for at least 3-4 hours.

After this time, prepare the peach jelly. Soak the gelatin in cold water for about 5-10 minutes 10 and in the meantime pour about 1/4 cup of peach juice into a saucepan 11. Bring it to a simmer and add the previously squeezed gelatin 12.

Mix quickly with a whisk until the gelatin dissolves and add the remaining juice 13. Mix again and let it cool in a pitcher. Then take your glasses from the fridge, pour the lukewarm peach jelly over the now solidified panna cotta 14 and place back in the refrigerator to solidify for at least 2 hours. When serving, focus on decorating the glasses. Wash and dry a nectarine and cut it in half 15.

Slice it 16 and use the slices to garnish each glass, adding mint leaves 17 and half a sprig of red currant 18. Now you just have to enjoy your yogurt panna cotta with peach jelly.

Advice

Before pouring the jelly over the panna cotta, it needs to cool well, otherwise, it will risk melting. To prevent this, you can place the glasses in the freezer for 10 minutes before completing them with the jelly.