Maple-Blackberry Yogurt Panna Cotta (Giveaway)

Panna Cotta Recipe with Blackberry Preserves @ ASpicyPerspective.com

Today I’ve got a dreamy creamy Panna Cotta Recipe to tempt your taste buds. This Maple Yogurt Panna Cotta is served with a tart blackberry maple gel on the bottom (or top!)

I could eat yogurt every day, and usually do.

It’s one of the few convenience foods you can feel good about consuming. Loaded with calcium, protein and probiotics, I never hesitate to grab a yogurt cup first thing in the morning, or to pack them in my kid’s lunch boxes.

Perfect Panna Cotta Recipe with Blackberries @ ASpicyPerspective.com

Recently I discovered a new yogurt I’m CRAZY about, Brown Cow Cream Top Greek Yogurt.

Have you heard of it?

Imagine rich tart Greek yogurt with an indulgent layer of cream on top, that you scoop through to get to the yogurt. Doesn’t that sound good???

Yogurt Panna Cotta with Blackberry Gel @ ASpicyPerspective.com

The cream top reminds me of farm-fresh dairy with the thick layer of cream floating above the milk.

Brown Cow has been carefully crafting ultra creamy yogurt for well over 30 years. Their all-natural products are made in small batches and never contain preservatives, artificial flavors or colors, or even refined sugar. Brown Cow products are extremely unique because they are:  kosher, gluten free, contain live active cultures, no growth hormones, are American Humane Certified, and carry the Real California Milk seal.

To top it all, TOMORROW August 18th, every Whole Foods store across the nation will be offering free samples of Cream Top Greek Yogurt… and great coupons!

If you are a yogurt lover, like me, make sure to swing by Whole Foods tomorrow and see what all the fuss is about.

You won’t be sorry.

Yet for today, you’ll have to make due with goggling over photos of smooth heavenly Yogurt Panna Cotta with fresh Blackberry Maple Gel.

Panna Cotta Recipe in Mugs @ ASpicyPerspective.com

I’ve used Brown Cow’s Maple Cream Top Greek Yogurt in this luscious panna cotta recipe. The maple yogurt has a delicate flavor that perfectly complements the blackberry maple preserves, acting as a platform for the tender mounds of panna cotta.

Plus, this yogurt panna cotta is ridiculously simple to make.

If you can use a blender and wait patiently for it to chill in the fridge, you are pretty much a yogurt panna cotta pro. *wink*

You can serve this panna cotta recipe straight out of the ramekins or mugs, with the blackberry gel on top, or gently release the yogurt panna cotta from the molds for silky domes of yogurt bliss with the blackberries on the bottom.

Either way, it’s divine!

Creamy Yogurt Panna Cotta with Blackberry Gel @ ASpicyPerspective.com

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Yield: 4 servings

Prep Time: 20 minutes + 4 hours chill time

Cook Time: 5 minutes

Panna Cotta Recipe

Maple Yogurt Panna Cotta with Blackberry Gel

Ingredients:

1 cup half and half
1 packet unflavored gelatin, divided
1/4 cup granulated sugar
2 - 6 oz. cups Brown Cow Maple Cream Top Greek Yogurt
1 1/3 cup blackberries (fresh or frozen)
1/4 cup water
3 Tb. maple syrup
1 pinch salt
1/2 tsp. orange zest

Directions:

In a small bowl, mix 1 tsp. gelatin granules into 1/4 cup half and half. Allow the gelatin mixture to sit for at least 5 minutes.

In a separate medium bowl, mix the yogurt and sugar together.

Heat the remaining half and half until scolding hot, then pour into the gelatin mixture and beat with an immersion blender. *This could be done in a regular blender, but make sure to open the vent on top and cover with a clean towel.)

Pour the half and half into the yogurt mix and blend again until smooth. Pour the liquid yogurt panna cotta into 4 - 6 oz. ramekins or short wide mugs.

Cover and refrigerate for at least two hours.

Once the panna cotta sets, combine the blackberries, water, 3/4 tsp. gelatin, maple syrup, pinch of salt and orange zest in a small sauce pan. Bring to a boil, lower the temperature, and simmer for about 5 minutes to thicken.

Allow the blackberry gel to cool for 10 minutes. Then spoons evenly over the tops of the yogurt panna cotta cups.

Return to the fridge and chill another two hours minimum.

Serve as is, or remove from molds.

To remove the panna cotta from the molds: Run a sharp knife around the rim of each cup. Fill a small bowl with hot water. Then hold each cup in the water for approximately 30 seconds. Place a dessert plate over the top and flip. You may have to wait a few moments for the panna cotta to release, plopping gently on the plate. Repeat with the rest.

If you won’t be able to make it to Whole Foods tomorrow, August 18th, you can still try Brown Cow’s Cream Top Greek Yogurt for FREE by entering to win today’s giveaway.

4 lucky readers will receive 1 week’s worth (7 FREE Coupons for 6oz. servings) of indulgent Cream Top Yogurt.

TO ENTER: ~CLOSED~

Leave a comment describing why you love yogurt!

For additional entries:

  • Follow Brown Cow on Facebook and/or Twitter.
  • Follow A Spicy Perspective by: Email, RSS, Facebook, Pinterst and/or Twitter
  • Pin on Pinterest
  • Share on Facebook (with a link)
  • Tweet This:  Win a week’s worth of DREAMY Cream Top Greek @BrownCowYogurt on @SpicyPerspectiv! Enter Here: http://su.pr/1fsK74 #giveaway #realcalifmilk

(Share Buttons at the top or bottom of this post.)

Leave a separate comment for each entry ~ 11 possible entries per person!

This giveaway will close and winners will be randomly selected August 24th.

For US residents only. Winners: #18 #40 #73 #112

Disclosure: This post is sponsored by Brown Cow Yogurt.  All yogurt-swooning opinions are my own.

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118 Responses to “Maple-Blackberry Yogurt Panna Cotta (Giveaway)”

  1. #
    101
    Jeffrey — August 19, 2012 @ 2:24 pm

    I Follow A Spicy Perspective on Facebook.

    Reply

  2. #
    102
    Jeffrey — August 19, 2012 @ 2:24 pm

    I Follow A Spicy Perspective on Pinterest.

    Reply

  3. #
    103
    Jeffrey — August 19, 2012 @ 2:25 pm

    I Follow A Spicy Perspective on Twitter.

    Reply

  4. #
    104
    Jeffrey — August 19, 2012 @ 2:26 pm
  5. #
    105
    Jeffrey — August 19, 2012 @ 2:27 pm
  6. #
    106
    najwa kronfel — August 19, 2012 @ 7:38 pm

    Beautiful panna cotta!

    Reply

  7. #
    107
    Cristina — August 20, 2012 @ 7:45 pm

    I use yogurt as my basic breakfast meal. I add different (red) fruits, and there is a great start to the day. :)

    Reply

  8. #
    108
    Cristina — August 20, 2012 @ 7:46 pm

    I looovee Brown Cow yogurt, but have not tried the Greek version yet- looking forward to it!

    Reply

  9. #
    109
    Cristina — August 20, 2012 @ 7:48 pm

    What I love about yogurt is its versatility: sweet, savory, and plain by itself — and appropriate for any meal. I love it, and I do enjoy Brown Cow yogurt.

    Reply

  10. #
    110
    Cristina — August 20, 2012 @ 7:51 pm

    I use yogurt as a base for salad dressing: healthy, tasty and versatile. You can add any flavors for a different dressing every day of the week. Add blue cheese; or add basil and you make a “false” pesto dressing; add tahini and a dash of olive oil…you get the idea!
    Thank you Brown Cow.

    Reply

  11. #
    111
    Brenda @ a farmgirl's dabbles — August 20, 2012 @ 7:53 pm

    What a GORGEOUS panna cotta – love the blackberry contrast, so pretty! Honestly, I haven’t been a yogurt fan until the more recent Greek yogurt popularity. Now it eat it almost every morning with homemade granola and some fresh fruit or a little swirl of fresh jam, YUM!

    Reply

  12. #
    112
    Cristina — August 20, 2012 @ 8:14 pm

    Because yogurt is so light and so healthy, I try to use it in its natural state (not cook it, or only just slightly heat it through) so as to not kill the lactobacillus and other friendly friends.

    Reply

  13. #
    113
    Cristina — August 20, 2012 @ 8:16 pm

    I will have to make an exception to my habit of using fresh yogurt and must absolutely try this Panna Cotta. It looks di-vi-ne. Can’t wait to try it. Come next spring I have another reason to can fresh blackberries!

    Reply

  14. #
    114
    Jen @ Jen's Favorite Cookies — August 21, 2012 @ 9:22 am

    Cream on top of yogurt? Why yes, that does sound good. I’ll take any excuse to eat blackberries, too! This looks wonderful!

    Reply

  15. #
    115
    Shawn @ I Wash...You Dry — August 21, 2012 @ 9:51 pm

    Well, I love yogurt cause it’s a creamy treat that is good for me! I would love to try this brand out!

    Reply

  16. #
    116
    Lisa | With Style and Grace — August 22, 2012 @ 9:50 pm

    hate to admit, but I’ve never had [& obviously haven't made] panna cotta before, but you’ve made it seem to easy, I might just have to give it a try!

    Reply

  17. #
    117
    Russell at Chasing Delicious — August 27, 2012 @ 10:28 am

    What a lovely panna cotta! Yum!

    Reply

  18. #
    118
    Sonja Bultynck — November 23, 2012 @ 12:15 pm

    So excited! We tried this yesterday as a special light dessert for our family Thanksgiving dinner. It was a huge success. My kids–both college students–looked at it with suspicion, but when I explained it was simply a light, fresh vanilla pudding w/blackberries they gave in. I’m lucky I got a taste of my own! I should have made a triple recipe. It the first time I had ever had panna cotta and I was so pleased. Thanks for sharing your beautiful insights and photos.

    ~Sonja

    P.S. We went with vanilla vs. maple since we were novices, but we’ll get more creative next time ;-)
    P.P.S. Awesome blog, already subscribed and have bookmarked several recipes for my next month’s menu planning/shopping. This is going to be fun!

    Reply

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