Berry Yogurt Panna Cotta

This Berry Yogurt Panna cotta is half heavy cream, half greek yogurt it's so smooth and creamy, but still light, and so flavorful!

Prep Time45

Setting12

Total Time12 45

Course: Afternoon Kaffee, Dessert

Cuisine: American, German

Keyword: greek yogurt, panna cotta, raspberries, red currant

Servings:

Calories: 150kcal

In a medium bowl, stir together the berries and granulated sugar. Cover with a lid or plastic wrap and leave it to sit for 30 minutes. If using blackberries cut them in half first and if using fresh blueberries, give them a slight smash with a fork.
While the fruit sits, move onto the gelatin and heavy cream.

In a large heat safe mixing bowl add in the cold water. Sprinkle the powdered gelatin on top and stir to combine. Leave it to sit for 5 minutes to firm up and gel.
Heat the heavy cream in a small sauce pot over medium low heat until steaming.
Remove from the heat and pour over the gelatin. Whisk until smooth.
Add in the greek yogurt, vanilla, and salt and whisk until smooth.
Last but not least, blend the fruit and sugar in a blender until smooth. Strain it through a fine mesh sieve into the bowl with the heavy cream and yogurt.
Whisk again to combine.
Pour the berry, yogurt, panna cotta into whichever mold you've chosen. You can use anything from individual ramekins to a bundt pan.
Drape a piece of plastic wrap over the surface of the panna cotta and place it in the fridge to set over night.

The key to getting panna cotta out of a mold is to slightly melt the mixture wherever it touches the mold.
Pour hot but not boiling water into a bowl large enough to lower your molds into.
Depending on the material of your mold you'll need to leave it in the water for a varying amount of time. Just stay the course and don't get impatient.
Place the cake stand or plate upside down over the mold. While holding onto both, flip them over and the panna cotta will flop out. *Some people say it's helpful to slightly push on one edge to loosen the suction - I've never really found that to work but you can absolutely try it.
Serve immediately.

Tips for making a Berry Yogurt Panna Cotta

Allow the fruits to sit in the sugar to really draw out the moisture, breakdown the fruit, and allow it to get nice and syrupy. This is important because we're trying to keep the fresh flavor of the fruit rather than cooking it down.
You can make a panna cotta in almost any bowl or pan. Individual servings can be made in ramekins. The easiest pan to use is a silicone mold but if you don't have one don't stress, you'll just need a little more patience to get it out.
When heating the heavy cream it only needs to be hot and steamy to melt the gelatin, you don't want to boil it.
Any yogurt should work, I prefer to use a full fat unsweetened greek yogurt which makes the panna cotta extra creamy while still providing a bit of tang.
I used half raspberries and half red currants for this but any berry like blueberries, blackberries, raspberries, currants, or cherries will work.