Jamie Oliver’s Yoghurt Panna Cotta is a lighter, fresher twist on the classic Italian dessert. Made with Greek-style yoghurt, cream, and fragrant vanilla, this panna cotta is silky smooth with a subtle tang that balances its sweetness beautifully. Topped with elderflower-kissed strawberries and fresh mint, it’s elegant enough for dinner parties but simple enough to prepare ahead for stress-free entertaining.
Why Everyone Will Love This Recipe
- Make-ahead friendly – perfect for entertaining
- Light, creamy texture with a fresh yoghurt tang
- Naturally elegant but surprisingly easy
- Beautiful with seasonal fruit
- No baking required
What Makes This Panna Cotta Special?
Traditional panna cotta relies heavily on cream, but Jamie’s version adds Greek-style yoghurt, giving it a slightly lighter feel and a delicate tang that cuts through the sweetness. The elderflower cordial enhances the strawberries with floral brightness, making this dessert taste refined yet comforting. The combination of silky panna cotta, syrupy berries, and crumbly biscuits creates a perfect balance of textures.
Pro Tips for Perfect Panna Cotta
- Don’t boil the cream — heat it just until it begins to bubble.
- Fully dissolve the gelatine to ensure a smooth, lump-free texture.
- Chill for at least 6–8 hours, ideally overnight, for the best set.
- When unmoulding, dip the cups briefly in hot water — don’t overdo it or the edges will melt.
- For clean presentation, wipe plates before serving.
Frequently Asked Questions
Can I use powdered gelatine instead of leaves?
Yes. Substitute with about 1 packet (7g) powdered gelatine, blooming it in 2–3 tablespoons cold water before adding to the warm cream.
Can I make this vegetarian?
Yes — use vegetarian gelatine or agar-agar (adjust quantities according to package instructions).
Can I use other fruits?
Absolutely. This recipe works beautifully with:
- Raspberries
- Peaches
- Mango
- Blueberries
- Poached rhubarb
How far in advance can I make it?
You can prepare the panna cotta up to 2 days ahead and keep chilled until ready to serve.
Can I skip the elderflower cordial?
Yes — replace with a squeeze of lemon juice and a teaspoon of honey if preferred.
How to Store
Keep covered in the refrigerator for up to 2 days. Add fruit topping just before serving for best texture.
Ingredients
For the Panna Cotta:
- 3 gelatine leaves
- 400ml single cream
- 100g golden caster sugar
- 2 teaspoons vanilla bean paste
- 400g Greek-style yoghurt
For the Strawberry Topping:
- 400g strawberries
- 4 tablespoons elderflower cordial
- 2 sprigs fresh mint
To Serve:
- Shortbread or ginger nut biscuits
How to Make Jamie Oliver’s Yoghurt Panna Cotta
- Place the gelatine leaves in a small bowl and cover with cold water. Leave to soften for about 5 minutes.
- Pour the cream into a saucepan with the sugar and vanilla paste. Heat gently over medium-low until the mixture just begins to bubble. Turn off the heat.
- Remove the gelatine from the water, squeeze out excess moisture, and whisk into the warm cream until fully dissolved.
- Whisk in the Greek yoghurt until smooth and fully combined.
- Divide the mixture between small glasses or moulds. Place on a tray lined with kitchen paper (to prevent slipping), cool slightly, then cover and refrigerate overnight.
- Hull and halve or quarter the strawberries. Toss with the elderflower cordial and leave to macerate for about 1 hour.
- To turn out, dip each mould in hot water for about 20 seconds until you feel a slight looseness. Place a plate on top and confidently flip.
- Spoon strawberries and their syrup over the panna cotta. Garnish with mint leaves and serve with crushed shortbread or ginger nut biscuits on the side.
Serving Suggestions
- Add a drizzle of honey for extra sweetness
- Serve with a splash of Prosecco for a dinner-party finish
- Pair with espresso for an Italian-inspired dessert moment
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