Photo by Tom McCorkle for The Washington Post
This panna cotta swaps in whole milk for the typical cream, making it lighter and healthier than a traditional recipe — without sacrificing flavor. It has a sumptuous vanilla-scented richness, and Greek yogurt gives it an extra measure of creaminess and lovely, subtle tang. You’ll need six 6-ounce ramekins to make it.
The panna cotta will keep, refrigerated, for up to 3 days. The berry sauce can be made up to 4 days ahead and stored in an airtight container. Bring it to room temperature or warm slightly before serving over the panna cotta.
Yogurt Panna Cotta With Berry Sauce
Ingredients
2 1/4 cups cold whole milk
2 teaspoons unflavored powdered gelatin
1/4 cup plus 1 tablespoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/3 cup whole-milk Greek yogurt
1 1/2 cups fresh or frozen mixed berries
1 tablespoon water, plus more as needed
Directions
Pour the milk into a medium saucepan. Sprinkle the gelatin over it and let it stand, without stirring, for 5 minutes to allow the gelatin to soften and hydrate.
Place the saucepan over medium heat and cook, stirring frequently, until the milk is hot but not boiling, and the gelatin has dissolved. Stir in 1/4 cup of the sugar and the salt, until they have dissolved. Remove from the heat, then stir in the vanilla extract. Cool for 15 minutes at room temperature.
Place the yogurt in a medium bowl. Add 3 tablespoons of the now slightly warm milk mixture and stir until smooth. Add the yogurt to the saucepan and stir until incorporated. Divide the mixture evenly among the ramekins. Cover with plastic wrap and refrigerate until they have set, 4 to 6 hours.
Combine the berries, water and the remaining 1 tablespoon of sugar in a small saucepan over medium heat. Once the mixture just begins to boil, reduce the heat to low and cook for 2 to 3 minutes, stirring occasionally, until the berries break down a little. Add a little more water if the pan seems dry. Use a spoon to break any larger berries in half. The mixture should be saucy. Transfer to a container, cool for a bit and then cover and refrigerate in an airtight container until ready to serve. (Bring to room temperature, or warm slightly, before serving.)
Spoon about a heaping tablespoon of the berry mixture over each portion and serve in the ramekins.
Makes 6 servings
Serving size: 1 ramekin panna cotta
Per Serving: Calories 130; Total Fat 5g (Sat Fat 3g); Protein 4g; Carb 19g; Fiber 0g; Cholesterol 10mg; Sodium 100mg: Sugars 18g
