EASY Panna Cotta with Berry Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Prepare the cream with gelatin by pouring 0.5 cups of heavy cream into a bowl.

Sprinkle the unflavored gelatin on top of the heavy cream and let it sit for about 10 minutes until softened.

In a saucepan over medium to medium-low heat, pour in 1.5 cups of heavy cream and add 0.5 cups of granulated sugar.

Heat the cream until it's heated through and the sugar has dissolved, but do not bring it to a boil.

Remove the saucepan from heat and add the softened gelatin and cream mixture, whisking until there are no clumps of gelatin.

Add 1.67 cups of Greek yogurt and 1 teaspoon of vanilla extract to the mixture, mixing until well incorporated.

Lightly grease a 14-ounce ceramic ramekin with cooking spray.

Pour the panna cotta mixture into the ramekin, filling it about two-thirds full.

Place the ramekin in the fridge for about 4 hours to allow the gelatin to set.

To make the berry sauce, heat a pan over medium-high heat and add 0.5 cups of fresh blueberries and 1 cup of fresh raspberries.

Stir the berries and reduce the heat slightly to avoid burning them, allowing them to burst and release their juices.

Add the juice of half a lemon and 0.25 cups of white granulated sugar, stirring for about 5-6 minutes until the sauce thickens.

After the sauce has thickened, add another 0.5 cups of blueberries and raspberries for texture and presentation.

To plate the panna cotta, run a paring knife along the edges of the ramekin to help release it.

Invert the ramekin onto a plate and give it a few taps to release the panna cotta.

Top the panna cotta with the cooled berry sauce and garnish with a piece of mint.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens