Yogurt Panna Cotta with Balsamic Blueberry Sauce
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 7-8 individual servings
Ingredients
For the yogurt panna cotta:
  • 1/4 cup water
  • 1 packet unflavored gelatin (1/4-oz)
  • 1/3 cup sugar
  • 1 1/2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 2 cups full fat Greek yogurt (I used Fage)
  • juice of 1/2 lemon
For the balsamic blueberry sauce:
  • 4 cups blueberries
  • 1/4 cup water
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp cornstarch
For serving:
  • thinly sliced basil leaves
Instructions
For the yogurt panna cotta:
  1. Stir water and gelatin together in a small bowl. Let sit until they form a gel, 5-10 minutes.
  2. In a small saucepan, bring sugar and 1 cup milk to a simmer. Remove from heat and stir in the gelatin mixture until it dissolves.
  3. In a large bowl, whisk together the remaining 1/2 cup milk, the cream, and the yogurt. Pour the heated milk/sugar/gelatin mixture in and stir to combine. Finally, stir in the lemon juice.
  4. Pour into individual serving cups or ramekins. Cover and place in the refrigerator for at least 2 hours before serving. (It's probably best to make them a day ahead of time.)
For the balsamic blueberry sauce:
  1. Bring 2 cups blueberries and water to a simmer in a small saucepan. Simmer until syrupy, about 5 minutes.
  2. In a small bowl, stir together the balsamic vinegar and cornstarch until cornstarch is dissolved. Add to the blueberry syrup and simmer another 5 minutes or so, at which point the mixture should be thickened.
  3. Remove from heat and stir in the remaining 2 cups blueberries. Let cool before serving.
To serve:
  1. Top individual panna cottas with blueberry sauce and sliced basil leaves. Serve and enjoy!
Notes
Inspired by Ina Garten. Yogurt Panna Cotta recipe from Smitten Kitchen, reproduced here for easy access.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/08/yogurt-panna-cotta-with-balsamic-blueberry-sauce/