Yogurt Panna Cotta with Honey and Blackberries
By Tested and perfected in the Sur la Table kitchen
Yogurt Panna Cotta with Honey and Blackberries
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 6 (4-ounce) servings
- Yogurt panna cotta:
- 1 envelope unflavored gelatin (2¼ teaspoons)
- 2 tablespoons cold water
- 1 cup heavy whipping cream
- ½ cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1 teaspoon lemon zest
- ⅛ teaspoon kosher salt
- 1 (17.6 ounce) tub of Greek yogurt, such as Fage Total
- 2 teaspoons fresh lemon juice
- Roasted blackberries:
- 12 ounces fresh blackberries (about a pint), or frozen when fresh berries are unavailable
- 1 teaspoon lemon zest
- 3 tablespoons honey
This creamy yogurt panna cotta is topped with sweet roasted blackberries. When blackberries are at their best, no need to roast, just serve them with a drizzle of honey. For the rest of the year, roasting is a great way to concentrate flavors and soften less-than-perfect berries.
Preheat oven to 400°F, with rack positioned in the center.
For the panna cotta: In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a small saucepan over medium heat, bring the cream, sugar, vanilla, 1 teaspoon zest and salt to a simmer and then transfer to a medium bowl. Stir gelatin into cream until thoroughly combined. Add yogurt and lemon juice; whisk smooth. Divide mixture between 6 (4-ounce) ramekins and refrigerate until firm and chilled, about 2 to 3 hours.
For the roasted blackberries: In a medium bowl, toss berries and zest with honey. Spread berries out evenly in a large baking dish. Roast berries until juices are thick and reduced, about 15 minutes. Transfer berries to a small bowl with pan juices, set aside.
To serve: Run a paring knife around the inside of each ramekin. Set a plate over each ramekin and invert panna cotta onto a plate (you may have to tap and shake the ramekins to loosen the panna cotta). Spoon roasted blackberries over the top, drizzle with some of the syrup and serve.
Preheat oven to 400°F, with rack positioned in the center.
For the panna cotta: In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a small saucepan over medium heat, bring the cream, sugar, vanilla, 1 teaspoon zest and salt to a simmer and then transfer to a medium bowl. Stir gelatin into cream until thoroughly combined. Add yogurt and lemon juice; whisk smooth. Divide mixture between 6 (4-ounce) ramekins and refrigerate until firm and chilled, about 2 to 3 hours.
For the roasted blackberries: In a medium bowl, toss berries and zest with honey. Spread berries out evenly in a large baking dish. Roast berries until juices are thick and reduced, about 15 minutes. Transfer berries to a small bowl with pan juices, set aside.
To serve: Run a paring knife around the inside of each ramekin. Set a plate over each ramekin and invert panna cotta onto a plate (you may have to tap and shake the ramekins to loosen the panna cotta). Spoon roasted blackberries over the top, drizzle with some of the syrup and serve.