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Berry Yogurt Panna Cotta Recipe

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★★★★★

4.5 from 128 reviews

A silky smooth and creamy Berry Yogurt Panna Cotta featuring fresh berries, creamy Greek yogurt, and a hint of vanilla. This elegant no-bake dessert is set with gelatin and offers a refreshing balance of tart and sweet, perfect for any occasion.

Ingredients

Scale

Fruit Mixture

  • 340 grams red currants (any berries will work – see tips for more suggestions)
  • 300 grams raspberries
  • 100 grams granulated sugar

Panna Cotta Base

  • 60 grams cold water
  • 2 packets powdered gelatin (approximately 14 grams)
  • 400 grams heavy cream
  • 450 grams full fat Greek yogurt
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla bean paste (or vanilla extract)

Instructions

  1. Prepare the Fruit Juice: In a medium bowl, combine the berries and granulated sugar. Cover with a lid or plastic wrap and let it sit for 30 minutes to macerate. If using blackberries, cut them in half first; if using fresh blueberries, lightly smash them with a fork for better juice extraction.
  2. Bloom the Gelatin: In a large heat-safe mixing bowl, pour the cold water and sprinkle the powdered gelatin evenly over the surface. Stir gently to combine and let it sit for 5 minutes until it firms up and gels.
  3. Heat the Cream: Warm the heavy cream in a small saucepan over medium-low heat until steaming, but not boiling.
  4. Combine Gelatin and Cream: Remove the cream from heat and pour it over the gelatin mixture. Whisk thoroughly until the gelatin fully dissolves and the mixture is smooth.
  5. Add Yogurt and Flavor: Stir in the Greek yogurt, vanilla bean paste, and fine sea salt. Whisk again until perfectly smooth and well combined.
  6. Blend the Fruit: Transfer the macerated berries and their juices to a blender and blend until smooth. Strain the puree through a fine mesh sieve into the bowl with the cream and yogurt base to remove seeds and pulp.
  7. Combine Mixtures: Whisk the fruit puree mixture into the panna cotta base until fully incorporated and homogenous.
  8. Pour Into Molds: Pour the berry yogurt panna cotta mixture into your chosen molds, such as individual ramekins or a bundt pan.
  9. Chill and Set: Cover the surface of the panna cotta with plastic wrap to prevent skin formation and refrigerate overnight (at least 6-8 hours) to allow it to fully set.
  10. Unmold the Panna Cotta: To unmold, fill a large bowl with hot, but not boiling, water. Dip the base or sides of the molds briefly to slightly melt the panna cotta edges in contact with the mold.
  11. Release from Mold: Place a cake stand or plate upside down over the mold. Holding both securely, flip them and gently push on one edge if needed to release the panna cotta from suction. The panna cotta should gently slip out.
  12. Serve Immediately: Serve the panna cotta immediately once unmolded for best texture and presentation.

Notes

  • Any type of berries can be used, including strawberries, blackberries, or blueberries (adjust preparation accordingly).
  • Ensure the cream is warm but not boiling when mixing with gelatin to prevent compromising the gelatin’s setting ability.
  • Covering the surface with plastic wrap before chilling helps avoid a skin forming on the panna cotta.
  • Allow adequate refrigeration time (overnight) for the panna cotta to set firmly.
  • If using individual molds, consider running a warm towel around the edges to help unmold smoothly.

Keywords: Berry Yogurt Panna Cotta, Panna Cotta recipe, Berry dessert, Yogurt dessert, No bake panna cotta, Gelatin dessert, Creamy dessert

Find it online: https://flavorsbymaya.com/berry-yogurt-panna-cotta-recipe/