Honey Yogurt Panna Cotta And Blackberry Syrup

Panna cotta, from the Italian word “cooked cream” is an Italian dessert made from simmering cream, milk and sugar.  Easy to prepare and can be prepared in advance.  Wonderful any time of the year.

Serves:Makes  10(6-ounce) servings

Ingredients:

Yogurt panna cotta:

• 2 envelopes unflavored gelatin (4 1/2 teaspoons)
• 4 tablespoons cold water
• 3 cups heavy whipping cream
• 2/3 cup granulated sugar
• 2 Tablespoons vanilla bean paste
• 1 cup honey
• 1/4 teaspoon kosher salt
• 4 cups of Greek yogurt, such as Fage Total

Blackberry syrup:

• 4-1/2 cups fresh blackberries 
• 3/4 cup sugar
• 1 Tablespoon fresh lemon juice
• 1/2 cup cold water

Procedure

For the panna cotta: In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a medium saucepan over medium heat, bring the cream, sugar and salt to a rolling simmer and then transfer to a medium bowl. Stir gelatin into cream until thoroughly combined and melted. Add yogurt, honey snd vanilla and whisk until smooth. Divide mixture between 6 (8-ounce) ramekins and refrigerate until firm and chilled, about 2 to 3 hours or overnight.

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 sugared fresh berries such as blackberries, blueberries or raspberries.  You can also serve with caramel or chocolate and a dollop of whip cream

Should you choose, you can make the blackberry syrup.

To prepare syrup; in a medium saucepan combine the blackberries, sugar, lemon juice and water. Place on the stove over medium-high heat and bring to a boil using a silicone spatula to stir until the sugar is dissolved. Reduce the heat and simmer about 25 minutes.  Place a fine-mesh strainer over a medium bowl and strain the mixture, pressing down gently to extract all the juices. Discard the solids, reserve the liquid and set aside.  Then chill. I usually make the syrup the day before.

Recipe from SurLatable test kitchen