Yogurt Panna Cotta with Macerated Berries
Indulge in this delightful Yogurt Panna Cotta, a wonderfully smooth and velvety treat. The refreshing zest of yogurt beautifully complements the sweetness of ripe, fresh berries.
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Ingredients
- nonstick spray
- 6 tbsp sugar
- 1 cup Stonyfield plain 0% Greek yogurt
- 1 teaspoon vanilla extract
- 4 cups mixed berries
- 8 small mint leaves
- 1 1/4 cups 1% fat milk
- 1/2 tablespoon unflavored gelatin
- 3 tablespoons 1% fat milk
Instructions
- 1
Lightly coat 8 (4-ounce) ramekins with a nonstick cooking spray.
- 2
In a small bowl, combine 3 tablespoons of milk and sprinkle gelatin on top; allow it to sit for 10 minutes.
- 3
In the meantime, in a small saucepan over medium heat, warm the remaining 1 1/4 cups of milk along with 5 tablespoons of sugar. Incorporate the gelatin mixture and stir until both the sugar and gelatin are fully dissolved (ensure it does not reach a boil).
- 4
Once heated, remove the saucepan from the heat and let it cool for a few moments. Whisk in the yogurt and vanilla extract until the mixture is completely smooth.
- 5
Evenly distribute the mixture, approximately 1/3 cup each, into the prepared ramekins. Cover them with plastic wrap and refrigerate until set, which will take at least 6 hours or preferably overnight.
- 6
About 30 minutes prior to serving, mix the berries with the remaining 1 tablespoon of sugar in a medium bowl; gently stir with a rubber spatula occasionally until they release their juices, which should take at least 10 minutes.
- 7
Carefully invert each panna cotta onto a small plate; top each one with 1/2 cup of the macerated berries.
- 8
If desired, add a few fresh mint leaves as a garnish.