Blackberry Yogurt Panna Cotta

Yogurt and fruit are always a winning combination and this Blackberry Yogurt Panna Cotta is a refreshing example. Easy and quick to make as well.

Like so many desserts, you can serve this is a ramekin or remove it and place it on a plate or shallow dish, like I did.

Key Ingredients in This Recipe

• Yogurt – I used low fat Greek yogurt, but you can use full cream as well
• Blackberries – other fruits are possible as well, like blueberries, strawberries
• Sugar
• Orange juice – you can also use water instead of lemon juice, however the latter may make it a little too acidic
• Gelatin powder, unflavored

How to Make Blackberry Yogurt Panna Cotta

1. Fill two ramekins with water and set them aside. This will help you at the end to get the panna cotta out of the ramekins.
2. Pour water in a cup, add the gelatin powder and whisk with a fork. Allow the gelatin to bond with the water, this will take a few minutes.
3. Transfer blackberries, orange juice and sugar into a saucepan and cook on low heat for about 3 minutes. The sugar will dissolve and berries will soften. The orange juice will add a soft acidity, rather than a harsh acidity which you will get with lemon juice. Of course you can also use water instead.
4. Now make a soft mixture by pouring it into a food processor or use a immersion mixer. It is hard to make it totally smooth, so strain the mixture through a sieve and discard the left-over solids.
5. Now taste it and if you want to add more sugar, now is the time to do it.
6. Add the gelatin and mix until well blended.
7. Allow to cool just a little and mix in the yogurt. Stir until well blended.
8. Empty the ramekins and divide the panna cotta over the ramekins.
9. Cover and place in the fridge.

To serve, you can run a knife between the panna cotta and the ramekins, but that does not always have a perfect result. If you knife is just a little crooked, you’ll have an imperfect side. Now that is definitely not the end of the world, but there is another way that may work.

An alternative is to dip the ramekins in hot water and then flip them over. if you do this too long, you have a weeping panna cotta.

The best way, in my opinion is the following. Use a small knife and insert it between the panna cotta and the ramekin, just enough to get some air between the two. Then hold the ramekin in your hand, with the panna cotta facing you. Lightly press the panna cotta with your dry fingers, so that the tiny ‘opening’ you made with the knife comes loose from the ramekin. Now turn the ramekin in your hand and and keep working your fingers to loosen the dessert from the ramekin, all the way around the ramekin. Place a small plate or a shallow bowl on top of the ramekin and flip it over. Give it a quick shake and the panna cotta will come loose from the bottom as well.