Easy Roasted Grapes & Yoghurt Panna Cotta Recipe: A Greek Dessert Sensation

Yoghurt Panna Cotta recipe

Ever dreamt of grapes exploding with sweet, jammy flavor? Roasted, they transform into sun-kissed treasures, perfect for elevating any dessert. Forget bland raisins, these babies are nature's candy! We've embraced their magic in this Greek yoghurt panna cotta, where they pair beautifully with the creamy, wobbly delight. We love black grapes for their drama, but feel free to experiment with red or white! And trust us, leftover sticky grapes are cheese platter champions.

The secret to panna cotta perfection? The right wiggle! Titanium-strength gelatine sheets (specialty supermarkets, your hero) ensure just the right texture, smooth as silk with a dreamy bounce. We've also added a touch of yoghurt, balancing the grape's sweetness for a symphony of flavors.

Heads up, this recipe requires a day's advance prep – but trust us, the wait is worth it! You'll be feasting your eyes (and stomachs) on a masterpiece worthy of Zeus himself.

Feed your soul with Peináo: A Modern Feast at Every Table

You need to start this recipe the day before.

63 Peinao YoghurtPannaCottaStickyMasthiaGrapes 28 scaled

Recipe By Helena and Vikki
Course: Dessert Cusine: Difficulty:


4-6 minutes

Preparing Time


Cooking Time





  1. 21/2 titanium-strength gelatine leaves

  2. 300 ml (101/2 oz) pure cream

  3. 2 tablespoons caster (superfine) sugar

  4. 1 tablespoon honey, plus extra for drizzling

  5. zest of 1 orange

  6. 500 g (2 cups) Greek-style yoghurt

  7. Sticky Grapes

  8. 500 g (1 lb 2 oz) seedless black grapes

  9. Two tablespoons honey

  10. 1 tablespoon caster (superfine) sugar

  11. 1 teaspoon red wine vinegar


  1. Lightly grease a 1 litre (34 fl oz) serving bowl.

    Place the gelatine leaves in a bowl of cold water and leave to soak for 5 minutes or until softened.

  2. Place the cream, sugar, honey and orange zest in a saucepan over medium heat and stir until the mixture is warm.

    Remove the pan from the heat, squeeze the gelatine leaves to remove the excess water, then add to the warm cream mixture and stir until dissolved. Allow to completely cool, then gently fold through the yoghurt. Pour the mixture into the prepared serving bowl and chill in the fridge for 4–6 hours or overnight until set.

  3. To make the sticky grapes, preheat the oven to 200°C (400°F). Line a baking tray with baking paper.

    Place the grapes on the prepared tray, drizzle with the honey and sprinkle over the sugar and vinegar. Bake for 15 minutes or until the grapes are sticky. Allow to cool completely.

  4. Arrange the sticky grapes and all the beautiful grape juices from the tray on top of the panna cotta and serve.


    PREP IS YOUR BEST FRIEND:<br>The grapes can be cooked the day before and left at room temperature. The panna cotta can also be made the day before and stored in the fridge, covered with plastic wrap. When ready to serve, remove from the fridge and top with the roasted grapes.

Feed the ones you love.

Peináo translates to ‘I’m hungry’ in Greek, which is how you’ll feel flipping through this book. Whether you cook for a dinner party, breakfast for family, or mezze for friends, there’s a delicious Greek feast for every occasion. This isn’t another Taverna cookbook; authors Helena and Vikki Moursellas are here to share their fun and modern spins on the Greek classics. Join them and discover the joy of gathering around a table filled with delicious, soulful dishes made with love.


About the author

Helena and Vikki Moursellas are identical twins born in Adelaide, South Australia. They learned how to cook from their Greek grandmother, Koula, and grew up with a passion and love for Greek cuisine. Finalists on Australian TV show My Kitchen Rules, the twins won the nation's hearts with their Greek family food. In 2015, they published their first cookbook, Taking You Home: Simple Greek Food for Friends & Family, with Hachette Books Australia.

They have spent the last ten years working in the food industry in Sydney and are currently working in publishing. Helena and Vikki Moursellas are freelance food photography chefs, recipe developers and content creators working with brands such as Bonnie and Neil, Bed Threads, WÜSTHOF and Olea Olive Oil. The girls run private dining experiences, cooking recipes from peináo. 

OUR COOKBOOK PEINÁO: A Greek Feast for All: Recipes to Feed Hungry Guests 

PEINÁO by Helena Moursellas & Vikki Moursellas is published by Smith Street Books and distributed by Thames & Hudson Australia. You can purchase your copy at Purchase here 

@vikki_leigh @helena_marieee @helenaandvikki 

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