Dessert: Italy – Panna Cotta Con Yogurt Greco E Salsa Di Mirtilli (Raspberry-Blackberry Greek Yogurt Panna Cotta with Elderberry Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 1 / 4 tsp (11.3 ml) powdered gelatin (1 packet)
3 tbsp (45 ml) cold water (3 tbsp (45 ml))
1 1 / 2 cups (360 ml) heavy cream (1 1/2 cups (360 ml))
1 / 2 cup (120 ml) whole milk (1/2 cup (120 ml))
3 / 4 cup (180 ml) sugar, divided (5 1/4 oz (150 g))
1 cup (240 ml) Greek yogurt (1 cup (240 ml))
1 tsp (5 ml) vanilla extract (1 tsp (5 ml))
1 / 2 cup (120 ml) raspberries (1/2 cup (120 ml))
1 / 2 cup (120 ml) blackberries (1/2 cup (120 ml))
1 / 3 cup (80 ml) elderberry jam or elderberry syrup (cooked) (5 3/8 tbsp (80 ml))
1 tbsp (15 ml) lemon juice (1 tbsp (15 ml))

Show original ingredient measurements

2 1 / 4 tsp powdered gelatin (1 packet)
3 tbsp cold water (45 ml)
1 1 / 2 cups heavy cream (360 ml)
1 / 2 cup whole milk (120 ml)
3 / 4 cup sugar, divided (150 g)
1 cup Greek yogurt (240 ml)
1 tsp vanilla extract (5 ml)
1 / 2 cup raspberries (120 ml)
1 / 2 cup blackberries (120 ml)
1 / 3 cup elderberry jam or elderberry syrup (cooked) (80 ml)
1 tbsp lemon juice (15 ml)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Sprinkle gelatin over cold water in a small bowl; let bloom 5 minutes.
2. In a saucepan, heat cream, milk and 1/2 cup (120 ml) sugar until just simmering; remove from heat and stir in gelatin until dissolved.
3. Let mixture cool slightly, then whisk in Greek yogurt and vanilla until smooth. Pour into molds or ramekins and chill 4 hours or until set.
4. For sauce, mash raspberries and blackberries with remaining 1/4 cup (60 ml) sugar, strain if desired, then stir in elderberry jam and lemon juice; gently warm to combine and cool.
5. Unmold panna cottas, top with the elderberry-berry sauce and serve.

1. Sprinkle gelatin over cold water in a small bowl; let bloom 5 minutes.
2. In a saucepan, heat cream, milk and 1/2 cup sugar until just simmering; remove from heat and stir in gelatin until dissolved.
3. Let mixture cool slightly, then whisk in Greek yogurt and vanilla until smooth. Pour into molds or ramekins and chill 4 hours or until set.
4. For sauce, mash raspberries and blackberries with remaining 1/4 cup sugar, strain if desired, then stir in elderberry jam and lemon juice; gently warm to combine and cool.
5. Unmold panna cottas, top with the elderberry-berry sauce and serve.