Creamy Yogurt Panna Cotta with Rhubarb Compote Recipe

Creamy Yogurt Panna Cotta with Rhubarb Compote

Serves 6

This simple panna cotta is made with two of our favorite local products, Ellenos Greek yogurt and our own Metropolitan Market Organic Whole Milk, for a balance of creamy richness and subtle yogurt tang. It's sure to shine on your brunch table or as a dessert topped with homemade Rhubarb Compote. Both the panna cotta and the compote can be made a day or two ahead.


  • 1 1/2 cups Metropolitan Market Organic Whole Milk
  • 2 tsp unflavored gelatin
  • 1/3 cup sugar
  • 1 1/2 cups plain whole milk Greek yogurt, such as Ellenos
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Toppings (optional):
  • Rhubarb Compote or fresh berries


  1. Pour cold milk into a 2-quart saucepan. Sprinkle gelatin over milk. Set aside for 5 minutes to bloom (gelatin will absorb some of the milk and soften).
  2. Place over low heat. Add sugar and whisk for 2 to 3 minutes or until sugar and gelatin are completely dissolved. Don’t let it come to a simmer, or the gelatin will lose its thickening property. Remove from heat.
  3. Off the heat, whisk in yogurt, vanilla, and salt.
  4. Spoon into six (6-8 ounce) dishes. Cover with plastic wrap. Chill for 1 hour or until set. (Can be made a day or two ahead of serving.)
  5. To serve, top with Rhubarb Compote or fresh berries.


Amount Per Serving (based on 6 servings)
Calories: 150
Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 5 mg
Carbohydrates: 37 g
Sugar: 33 g
Protein: 1 g
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