CatalanMedium · Chilled
Cantaloupe Yogurt Panna Cotta with Almond Flour Crumble and Mint
A silky Catalan-inspired layered dessert pairing creamy yogurt-panna cotta with sweet roasted cantaloupe, a buttery almond crumble, and bright fresh mint.
Prep
15 min
Cook
30 min
Total
45 min
Method
1
Preheat oven to 200°C. Toss cantaloupe dice with honey and lemon juice, spread on a baking sheet lined with parchment, and roast for 12-15 minutes until caramelized at the edges and softened. Let cool slightly.
2
Pour heavy cream into a saucepan, add honey and a pinch of salt, and warm over medium-low heat, stirring gently, until steaming and honey has dissolved, about 5 minutes — do not boil. Remove from heat, stir in yogurt and vanilla extract until smooth and fully combined.
3
Reduce oven to 180°C. In a bowl, rub together almond flour, cold cubed butter, honey, and a pinch of salt with your fingertips until the mixture forms coarse, irregular crumbs. Spread on a small baking sheet and bake for 8-10 minutes, until deeply golden and fragrant. Cool completely on the sheet — it will crisp as it cools.
4
Transfer roasted cantaloupe (including any caramelized juices) to a blender and puree until smooth. Press through a fine-mesh sieve if you prefer a silkier texture. Cool to room temperature.
5
Divide half of the yogurt-panna cotta base evenly among 6 serving glasses or ramekins. Spoon a layer of cantaloupe puree over each. Divide the remaining panna cotta base on top, smoothing gently. Cover each glass with plastic wrap and refrigerate for at least 4 hours, until set and firm to the touch.
6
Just before serving, crumble the cooled almond flour crumble over the top of each panna cotta and scatter fresh mint leaves. Serve chilled.
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
474
per serving
High in saturated fat · 14gLow salt · 106mg
Protein
9g
Carbs
33g
Fat
36g
Sat. fat
14g
Fiber
3g
Sugar
30g
Sodium
106mg
Gluten FreeHeart HealthyLow SodiumModerate Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.8m³
Land
26Pt
Runoff
0.07g P
heavy cream drives 56% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
7
Sweet
3
Salty
3
Sour
2
Bitter
0
Spicy
Textures
CreamyCrispySilkySmoothTender
Aromas
CaramelFloralFruityHerbalNutty
Kitchen Equipment
Primary Tool
OvenBlenderOvenStovetopBaking SheetFine Mesh SieveMixing BowlsSaucepanServing Glasses Or RamekinsSpoonParchment PaperPlastic Wrap
Safety & Storage
Allergen Warning
Contains milk and tree nuts (almonds). Ensure all utensils and preparation surfaces are thoroughly cleaned before use to prevent cross-contamination with allergen-free items.
Cooking Temperature
Do not boil the panna cotta base; heat until steaming and honey dissolves, about 5 minutes over medium-low heat. Roasting cantaloupe at 200°C and baking crumble at 180°C requires preheated ovens.
Cross Contamination
Use separate baking sheets for cantaloupe and almond crumble to avoid cross-contact. Clean blender and fine-mesh sieve thoroughly between uses if used for allergen-free preparations.
Storage
Refrigerate assembled panna cotta immediately after assembly and maintain cold chain. Store almond crumble in an airtight container at room temperature once fully cooled to preserve crispness.
Handling
Cool almond crumble completely on the baking sheet before serving or storing; it will crisp further as it cools. Handle cold butter with clean utensils to maintain crumble texture.
Shelf Life
Assembled panna cotta is best consumed within 24-48 hours when refrigerated. Almond crumble topping retains optimal texture for up to 3 days when stored properly.
High Risk Population
This recipe contains dairy and tree nuts. Individuals with severe milk or tree nut allergies should avoid this dish entirely. For immunocompromised individuals, ensure all ingredients are fresh and properly refrigerated before use.
Pro Tips
Technique
When caramelizing the cantaloupe, let the edges turn golden and slightly charred — that smoky sweetness is what transforms ordinary melon into something extraordinary. Don't rush it.
Substitution
If almond flour is unavailable, finely ground hazelnuts work beautifully here, keeping that toasted nutty character that defines our Catalan desserts.
From the chef
This panna cotta layers two separate pleasures: a silky yogurt-cream base set just firmly enough to hold its shape, and a layer of roasted cantaloupe purée that has been coaxed in the oven until its edges caramelize and its sweetness concentrates. Between the two sits something almost molten and fragrant. The almond flour crumble goes on last, rubbed together with cold butter and honey and baked until golden, giving each spoonful a contrast of textures — cool, creamy, then a warm crunch. Mint lifts everything at the end. Make the crumble just before serving so it stays crisp.
TagsChilledLayeredNo BakeFruitNuttyGluten FreeVegetarianElegantDinner PartySeasonal
AllergensMilkTree Nuts
Source: generated · June 12, 2026