Jamie Oliver Yoghurt Panna Cotta Recipe

There’s something about a dessert that feels light on the tongue but hits all the right spots. The Jamie Oliver Yoghurt Panna Cotta recipe—yeah, that one—is like eating a cloud. A cold, silky, slightly tangy cloud that wakes up your taste buds with a hint of vanilla and then, just as you think it might be too mellow, boom… elderflower-soaked strawberries swoop in. I made this last Saturday. The kitchen smelled faintly of cream and sugar, and honestly, I didn’t expect it to be so easy. Or this pretty. (inspired by Jamie Oliver)

Ingredients Needed

For the panna cotta:

• 3 leaves of gelatine
• 1 2/3 cups single cream
• 1/2 cup golden caster sugar
• 2 teaspoons vanilla bean paste
• 1 3/4 cups Greek-style yoghurt

For the topping:

• Shortbread or ginger nut biscuits (go with what you’ve got)
• 2 cups strawberries
• 4 tablespoons elderflower cordial
• 2 sprigs mint

How To Make Jamie Oliver Yoghurt Panna Cotta

1. Start here: Gelatine into cold water. That’s it. Just let it sit while you move on.
2. Then—the cream. Warm it slowly with sugar and vanilla in a saucepan. Don’t wander too far. Stir now and then, and when it’s just starting to bubble around the edges, take it off the heat. If you see a full boil, you’ve gone too far. That smell? That’s comfort. Stop there.
3. Squeeze the softened gelatine, drop it into the warm cream, and whisk until it disappears like it was never there. Then whisk in the yoghurt. It goes creamy and thick, like a soft blanket you want to wrap around something sweet.
4. Pour it into little cups or whatever you’ve got—espresso glasses work. Slide them onto a tray with paper underneath so they don’t skate around. Let them cool down a bit, then cover them and get them into the fridge. You’ll need to forget about them until tomorrow. That’s the hardest part.
5. Next day: Strawberries. Slice them up—whatever size feels right—and toss them with elderflower cordial. Set them aside. Leave them alone. An hour later, they’ll be juicy and fragrant and soft around the edges, like they’ve been sunbathing.
6. Serving: Eat straight from the cups if you want no-fuss. Or, if you’re showing off, dip the cups in hot water for a moment, then flip them onto a plate. If you mess up the first one, no one needs to know.
7. Spoon those macerated strawberries over the panna cotta. Don’t forget the syrup—it’s gold. Add mint leaves. Crush some biscuits next to it. And that’s dessert.

Why I Love This Recipe

When I made this panna cotta for the first time, the fridge light caught the surface just right, and I knew I’d nailed it. Smooth like a still pond. The Greek yoghurt gives it that little sharpness, like it’s reminding you it’s not just another creamy thing. I served it after a meal of roast chicken and wine. Everyone paused after the first bite. That kind of silence? You only get it when something really hits.

Recipe Tips

Use decent gelatine. The cheap stuff, It’s a gamble. Do not let the cream boil. Ever. That’s the end of your silky dream. Gelatine must vanish. If you see flecks, you haven’t whisked enough. Let it sleep overnight in the fridge. It needs time to find itself. Elderflower and strawberry are a power couple. Don’t separate them.

How To Store This Jamie Oliver Yoghurt Panna Cotta Recipe

• At Room Temperature: Only leave it out when serving. An hour, tops. It’s dairy, after all.
• In the Fridge: Wrap them up, lids or clingfilm, and keep for up to three days. But eat sooner. Texture fades.
• In the Freezer: Nope. Don’t do it. It’ll get weird.
• Reheating: No reheating. It’s panna cotta. Eat it cold. Love it cold.

Let’s Answer a Few Questions!

Can I use powdered gelatine instead?
Sure. One packet. Just bloom it in cold water first. Same vibe.

What if I don’t have elderflower cordial?
You’ll survive. Try lemon or raspberry syrup. Something tart and floral works best.

Can I use other fruit?
Yes. Go seasonal. Raspberries are dreamy. Peaches in summer? Yes, please.

How do I know it’s set?
It should wobble—not slosh. Think Jell-O with a French accent.

Mine turned out watery. What went wrong?
Probably not enough gelatine. Or maybe you didn’t let it chill long enough. Be patient.

Nutrition Facts (per serving)

• Calories: 155
• Carbs: 16.4g
• Protein: 4.7g
• Fat: 8.2g
• Sugar: 16.4g
• Fibre: 1.3g
• Sodium: 0.1g

Try More Recipe:

• Jamie Oliver Rocky Road
• Jamie Oliver Carrot Cake Recipe
• Jamie Oliver Lemon Mousse