Raspberry Yogurt Panna Cotta
This Raspberry Yogurt Panna Cotta is a light and refreshing dessert that blends creamy yogurt with vibrant raspberries, perfect for summer entertaining.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 6 servings
- Category: Dessert
- Method: Chilling
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Scale
2 teaspoons Unflavored Gelatin Powder
1/4 cup Cold Water
1 cup Heavy Cream
1/3 cup Granulated Sugar
1 teaspoon Vanilla Extract
1 1/2 cups Full-Fat Greek Yogurt
1 cup Fresh Raspberries, plus more for garnish
Instructions
- Bloom the gelatin by sprinkling it over the cold water and letting it sit for 5-10 minutes
- Heat the heavy cream, granulated sugar, and vanilla extract in a saucepan over medium heat until the sugar dissolves
- Remove from heat and mix in the bloomed gelatin until fully dissolved
- Allow the mixture to cool for 10-15 minutes before whisking in the Greek yogurt
- Fold in fresh raspberries or puree half and mix, reserving some for garnish
- Pour the mixture into individual glasses or molds and chill for at least 4-6 hours
- To serve, unmold if desired, garnish with raspberries or mint, and enjoy!
Notes
Ensure the gelatin is bloomed properly for the best texture.
Use fresh raspberries for the best flavor; frozen can be used if thawed and drained.
Find it online: https://onthatplate.com/raspberry-yogurt-panna-cotta/