Dessert: Greece – Πανακότα με Ελληνικό Γιαούρτι και Σάλτσα Βατόμουρου ▶ Panakota Me Elliniko Giaourti Kai Saltsa Vatomourou (Greek Yogurt Panna Cotta with Blackberry Sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

1 3 / 4 cups (400 g) plain Greek yogurt
3 / 4 cup (200 g) sweetened condensed milk
1 cup (240 ml) heavy cream
2 1 / 2 tsp powdered gelatin (about 1 envelope) or equivalent sheets
3 tbsp (45 ml) cold water (for blooming gelatin)
1 tsp vanilla extract
1 cup (150 g) blackberries
1 / 2 cup (75 g) huckleberries
2 tbsp (25 g) sugar (for sauce)
1 tbsp (15 ml) lemon juice

Instructions

1. Sprinkle gelatin over cold water and let bloom for 5 minutes.
2. Warm heavy cream gently (do not boil); whisk in condensed milk and vanilla. Add bloomed gelatin and stir until dissolved.
3. Temper in Greek yogurt a few spoonfuls at a time, whisking until fully smooth. Pour into molds or ramekins and chill until set, about 4 hours.
4. For the sauce, cook blackberries, sugar and lemon juice until berries break down; cool and strain for a smooth sauce or leave chunky.
5. Unmold panna cotta onto plates, spoon blackberry sauce over each, and scatter huckleberries for garnish.

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