Blueberry Panna Cotta with Pistachio Tuiles is a luscious, creamy Greek yogurt panna cotta topped with a white wine blueberry compote.  It’s guaranteed to impress!

Blueberry panna cotta in jar with bite taken out

If you’re not familiar with panna cotta, it’s an eggless custard made with gelatin.  It’s absolutely not diet food, but it’s so creamy and indulgent that you’re just going to love it.

It’s best to chill panna cotta overnight to make sure it’s set, and you can serve it up a variety of ways…in a ramekin, or loosen from the ramekin and turn it out onto a serving plate.  

It’s also great served in cute little mason jars as shown here, or elegantly in wine glasses.

front view of blueberry panna cotta in jar

I couldn’t decide which way I wanted to do it, so I’m presenting it 2 different ways here.

How would you serve yours?  Ramekins, turned out onto a plate, in jars, or wine glasses?


I knew a blueberry topping would be heavenly over panna cotta, and that I could incorporate some wine in that.  I wanted to keep the flavors light and summery, so I chose to use Sauvignon Blanc.

I’d never made a compote with white wine before, and I absolutely loved it.  The wine gave the blueberries such nice acidity and flavor!  I’ll definitely be doing that again in the near future. 🙂

I don’t know about you, but I love a nice little something crunchy with a creamy dessert.  My mind went to tuiles, which are paper thin cookies that have such an incredible crunch.

I knew chopped pistachios would be perfect on the cookie for even more texture and color…that pretty green color. To die for.  🙂

Blueberry panna cotta in wine glass with pistachio tuile

Tuiles can be a bit temperamental but they’re so worth it.  The batter is very easy to put together, so the only thing you need to make sure of, is that you spread the batter out into a paper thin circle on a parchment lined baking sheet.  The thinner it is, the easier it will be to get super crispy.  And we really want super crispy to contrast with our extra creamy panna cotta.

Once out of the oven, immediately drape them over something round, like a rolling pin, or a glass turned sideways, so they resemble roof tiles.  Get it?  Tuiles is French for tiles.  I consider that useful information.  🙂

Bear in mind that tuiles don’t keep long and are best eaten within a day.  Because of this, I halved the recipe for you here, because I ended up with about 24 to consume.  Sure, you can double the recipe if you want to eat half a dozen yourself, and I’m not saying that because that’s what I did  (I’ll never admit to it, anyway).

Let me just say, these little roof tiles are aaaahhhh-dicting. 🙂  And let me also say, the recipe comes from one of my favorite cookbooks ever, The Secrets of Baking.  If you don’t have it, you need it!

Whichever way you choose to serve this panna cotta, it’s going to make people happy.  It’s thick and rich, with those luscious blueberries and crunchy little cookies with pistachio gems.  Casual or sophisticated, it truly doesn’t get much better than that.

Yield: 6 1/2 cup servings of panna cotta and 12-15 tuiles

Blueberry Panna Cotta with Pistachio Tuiles

Panna cotta with blueberry sauce in a jar

Blueberry Panna Cotta with Pistachio Tuiles is a luscious, creamy Greek yogurt panna cotta topped with a white wine blueberry compote.  It's guaranteed to impress!

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes


For the Panna Cotta:

  • ¼ cup cold water
  • 3 teaspoons gelatin
  • 1½ cups heavy cream
  • ½ cup whole milk
  • ½ cup granulated sugar
  • 1¼ cups Greek yogurt (I used full fat Chobani)
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract

For the Compote:

  • 1½ cups fresh blueberries
  • 1 teaspoon lemon juice
  • 3 tablespoons white wine (I used Sauvignon Blanc)
  • ¼ cup granulated sugar

For the Tuiles:

  • 2 ounces (4 tablespoons) unsalted butter, softened
  • ½ cup powdered sugar
  • 2 large egg whites
  • 1 teaspoons pure vanilla extract
  • ¼ cup plus 2 tablespoons cake flour, sifted 3 times
  • pinch of salt
  • ⅓ cup chopped roasted pistachios


Prepare the panna cotta:

  1. Lightly oil (6) ¾ cup ramekins if using, or set aside (6) small mason jars, wine glasses, or other serving dishes for the panna cotta.
  2. Place the cold water in a small bowl and sprinkle the gelatin over the surface of the water slowly, continuing in a circular motion as the gelatin is absorbed. Set aside to soften for 15 minutes.
  3. Heat the 1½ cups of heavy cream and ½ cup granulated sugar in a small sauce pan over medium low heat until it barely comes to a simmer and the gelatin has dissolved. Remove from heat and add the softened gelatin, stirring until dissolved. Set aside to cool slightly.
  4. Place the ½ cup milk, Greek yogurt, lemon zest and vanilla in a medium bowl. Pour in the gelatin mixture and stir until well combined. Pour the panna cotta into your prepared serving dishes, about ½ cup each, and chill covered in the refrigerator at least 4 hours or overnight.

Prepare the compote:

  1. Place the blueberries, lemon zest, white wine, and sugar in a small saucepan and heat over medium heat, stirring occasionally, until thickened, 5-10 minutes. Remove from heat and allow to cool. The mixture will thicken as it cools.

Prepare the tuiles:

  1. Adjust the oven rack to the center of the oven, and preheat to 350 degrees. Line 2 baking sheets with silicone mats or parchment paper and set aside.
  2. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until creamy, about 1 minute. Scrape down the sides of the bowl and slowly and the powdered sugar, beating on low just until incorporated, then increase to high speed and beat another 5 minutes until creamy and light. Scrape down the sides of the bowl once more.
  3. Add the egg whites one at a time on low speed, mixing until fully incorporated before adding the next, scraping down the sides after each addition. Mix in the vanilla. With the mixer on low speed, add the flour and salt, scraping down the sides of the bowl as necessary.
  4. Place the batter in tablespoonfuls on the first baking sheet at least 3" apart (about 6 tablespoons per baking sheet). Using a baby offset spatula, smear the batter in a circular motion, windshield wiper style, until paper thin. Sprinkle with the pistachios. Bake for 5 minutes, then rotate the pan and bake for 4-5 minutes longer, or until golden brown. Immediately drape the tuiles over a round surface like a rolling pin or a glass turned sideways. Work quickly as the tuiles harden very quickly. If they harden too quickly, you can crisp them up in the oven a bit until just softened, and start again. Store in an airtight container for up to 24 hours.

Assemble the panna cotta:

  1. Remove the panna cotta from the refrigerator, and top with the compote. Serve with 1-2 tuiles and enjoy!


  • Total time above includes 12 hours of chill time for the panna cotta for best results (4 hours may not be enough)! It also includes time to make the panna cotta, the compote, and the tuiles.Panna cotta and compote can both be made the day before.
  • Tuiles are best the day they're made, and the thinner they are, the crispier they'll be! If the tuiles are not spread paper thin, they will need 2-3 minutes more baking time. If the tuiles get too crisp before you can drape them over a rolling pin, just place back in the oven briefly to soften them up.
  • Panna cotta recipe loosely adapted from Tante Marie Cooking School, San Francisco, CA. Blueberry compote recipe by Flavor the Moments. Pistachio tuile recipe adapted from The Secrets of Baking by Sherry Yard.

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