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U.S. Highbush Blueberry Council

Panna Cotta Fage with Blueberry-Agave Nectar Sauce and Toasted Coconut

Recipe from Miguel A. Palacios, Executive Chef, Griffis Faculty Club, Weill Cornell Medical College


  • 6 sheets (10g) gold gelatin leaves, or 1 envelope (14g)
  • powdered unflavored gelatin
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1/4 cup + 2 tablespoons (120g) honey
  • 1 vanilla bean, split and seeded
  • 17.6 ounces (500g) plain Greek yogurt
  • 2 cups (300g) fresh blueberries
  • 1 tablespoon (20g) agave nectar
  • 1/2 cup flaked coconut, lightly toasted


  1. Place 6 dessert glasses on a rimmed baking sheet.
  2. Place gelatin leaves in 1/4 cup very cold water, or sprinkle powdered gelatin over 1/4 cup very cold water; let stand to soften, about 15 minutes.
  3. In a small saucepan, bring cream, milk, honey, vanilla bean and seeds just to a simmer (do not let it come to a boil).      Remove from heat.
  4. Add softened gelatin and stir until gelatin is completely dissolved.
  5. Strain the mixture through a fine mesh sieve into a pourable container; discard vanilla bean (or rinse and save for use in compotes, sauces, etc.).
  6. In medium bowl, whisk yogurt until smooth.
  7. Gradually add the warm cream mixture, whisking to combine well. Transfer mixture to a pourable container.
  8. Evenly divide mixture into dessert glasses. Cover each glass with plastic wrap and carefully transfer to refrigerator. Let chill until set, 4 to 6 hours.
  9. In a bowl, toss blueberries with agave nectar; set aside for 30 minutes.
  10. To finish, divide the blueberries on top of panna cotta and garnish with toasted coconut.

Number of servings (yield): 6

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