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Panna cotta with blueberry sauce in a jar

Blueberry Panna Cotta

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

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For the Panna Cotta:

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

For the Compote:

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


Prepare the panna cotta:

  • 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.
  • 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.
  • 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.
  • 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:

  • 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.

Assemble the panna cotta:

  • Remove the panna cotta from the refrigerator, and top with the compote. 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.
  • Panna cotta recipe loosely adapted from Tante Marie Cooking School, San Francisco, CA. Blueberry compote recipe by Flavor the Moments.


Calories: 373kcal, Carbohydrates: 35g, Protein: 8g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 46mg, Fiber: 1g, Sugar: 33g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!