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

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

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.