Greek Yogurt Panna Cotta with Gin & Tonic Syrup

Greek Yogurt Panna Cotta with Gin & Tonic Syrup

World Gin Day

So, the weekend starts today. Hooray! But this weekend is no ordinary weekend, because tomorrow we celebrate  World Gin Day. BEST. DAY. EVER. Who’s with me?

Obviously we will all be celebrating by sipping away on our best g&t combinations, but it doesn’t need to stop there. Why not add it to your menu for the day? Here’s a recipe for an easy to prepare dessert that has a hint of your favourite gin and tonic. I prefer my g&t with cucumber and lime. 

These little cold desserts are quite light. There is no cream in this recipe, but rather Greek yogurt, which makes it slightly tangy and not too rich. The sugar is also kept to a minimum, as the sweetness comes mostly from the cucumber-lime infused, slightly bitter gin & tonic syrup.  

You can read more about panna cotta and how to work with gelatine in a previous post for pumpkin panna cotta. Don’t let gelatine get to you. Learn the basics now and remember it forever.  

Cheers to the weekend! Sip sip, hooray!

Greek Yogurt Panna Cotta with Gin & Tonic Syrup

Greek Yogurt Panna Cotta with Gin & Tonic Syrup


    Gin & Tonic Syrup
  • 150ml Tonic Water
  • 60ml Gin
  • 3 Tablespoons Granulated Sugar
  • A Few Slices of Cucumber
  • 1 Small Lime (halved)
    Greek Yogurt Panna Cotta
  • ¾ Cup Greek Yogurt
  • ¾ Cup Full-Cream Milk
  • 3 Tablespoons Granulated Sugar
  • Vanilla Extract
  • 2 Teaspoons Gelatine Powder
  • 4 Teaspoons Water (room temperature)
  • Garnish options: Small pieces of pineapple that has been soaked in gin, mint leaves and cucumber pieces.


    Gin & Tonic Syrup
  1. Combine all the ingredients in a small pot.
  2. Stir until the sugar is dissolved.
  3. Let the mixture simmer for about 8 minutes then remove the cucumber and lime.
  4. Simmer for another 8 - 10 minutes until it has thickened and reduced in volume.
  5. Keep the sauce until the panna cotta is ready to be served.
    Greek Yogurt Panna Cotta
  1. Pour the water into a ramekin. Sprinkle the gelatine over the water. Set aside to bloom.
  2. Heat the greek yogurt, milk, sugar, vanilla extract in a small pot.
  3. Melt the gelatine in the microwave. Be careful not let it boil.
  4. Add the melted gelatine to the hot yogurt mixture.
  5. Mix until the texture is smooth.
  6. Pour into ramekins or dariole moulds of choice.
  7. Refrigerate till completely set - I prefer overnight.
  8. Carefully unmould in a dessert bowl.
  9. Pour some gin and tonic syrup over.
  10. Garnish with pineapple, min and cucumber.
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