Yogurt Panna Cotta Recipe
Maple Yogurt Panna Cotta with Blackberry Gel.
Prep Time20 mins
Cook Time5 mins
Chilling Time4 hrs
Total Time4 hrs 25 mins
- 1 cup half & half
- 1 packet unflavored gelatin divided
- 1/4 cup granulated sugar
- 2 Brown Cow Maple Cream Top Greek Yogurt cups 6 ounces each
- 1 1/3 cup blackberries fresh or frozen
- 1/4 cup water
- 3 tablespoons maple syrup
- 1 pinch salt
- 1/2 teaspoon orange zest
In a small bowl, mix 1 teaspoon gelatin granules into 1/4 cup half & 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 four 6-ounce ramekins or short wide mugs. Cover and refrigerate for at least two hours.
Once the panna cotta sets, combine the blackberries, water, 3/4 teaspoon gelatin, maple syrup, pinch of salt and orange zest in a small saucepan. 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.
Serving: 1serving | Calories: 244kcal | Carbohydrates: 33g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 71mg | Potassium: 310mg | Fiber: 3g | Sugar: 27g | Vitamin A: 315IU | Vitamin C: 11mg | Calcium: 187mg | Iron: 0.4mg