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Dark Chocolate Yogurt Panna Cotta and Raspberry Coulis

Dark Chocolate Yogurt Panna Cotta and Raspberry Coulis


  • 1/3 packet gelatin
  • 2 tablespoons plus 3/4 teaspoon water
  • 1 cup milk
  • 5 ounces low-fat Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons plus 3/4 teaspoon sugar
  • 1 tablespoon shaved dark chocolate
  • Cooking spray or neutral oil
  • 3 ounces raspberries plus more for serving
  • 1/2 teaspoon lemon juice
  • Fresh mint, for garnish


  1. In a small bowl, stir together gelatin and 1 tablespoon cold water until completely dissolved. Set aside. In a medium mixing bowl whip together 1/3 cup milk and Greek yogurt.
  2. In a small, heavy pot, combine remaining 2/3 cup milk, vanilla, 1/4 cup of the sugar, and chocolate; heat over medium-low, stirring gently, until melted.
  3. Lightly coat two ramekins with cooking spray or oil. Slowly add the chocolate mix into the yogurt mix, whisking together. Add the gelatin mixture and mix well. Portion into prepared ramekins and refrigerate for 4 to 6 hours.
  4. Prepare the raspberry coulis: Combine raspberries, remaining 1 tablespoon plus 3/4 teaspoon water, remaining 1 tablespoon plus 3/4 teaspoon sugar, and lemon juice in a small pot over medium-high heat. Bring to a boil and then reduce to medium low until sauce starts to thicken, about 8 to 10 minutes. Remove from heat and let stand five minutes. Blend for 45 seconds and strain into a small bowl to remove seeds; refrigerate uncovered until panna cotta is ready.
  5. To serve, run a knife around each panna cotta and unmold onto a plate. Top with raspberry coulis and garnish with fresh berries and mint.


  • Adapted with permission from Daniel Billheimer, executive chef at Monarch Rooftop Lounge in New York City
  • Photo credit: Monarch Rooftop Lounge


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