Honey yogurt panna cotta with berries
A soft, spoonable Greek yogurt mousse that tastes like it took hours to set but comes together in one bowl. The yogurt's honey sweetness and creamy texture carry the whole dessert, and it needs no baking, just a chill before you eat.
To buy
- 1 cup fresh berries
From your shelf
- one 5.3 oz container honey & cream blended whole milk greek yogurt, honey & cream
Staples
- 1 teaspoon gelatin
- 3 tablespoons water
- Warm 3 tablespoons water until steaming, sprinkle 1 teaspoon gelatin over it, and let sit for 2 minutes until bloomed, then stir until the gelatin dissolves completely.
- Spoon the entire container of yogurt into a bowl, pour the warm gelatin mixture over it, and fold gently until no streaks of yogurt remain.
- Divide between two bowls or glasses and refrigerate for at least 3 hours, or until the mousse sets to a soft, spoonable texture.
- Top with 1 cup fresh berries divided between the two bowls and serve cold.
Note Swap the berries for any fresh fruit or compote you have on hand. Covered in the fridge, the panna cotta keeps for up to three days. Serve with shortbread or a simple butter cookie on the side if you want something to bite.
On the label
CULTURED MILK, CANE SUGAR, WATER, HONEY, FRUIT PECTIN, LOCUST BEAN GUM, NATURAL FLAVORS, GUAR GUM, LEMON JUICE CONCENTRATE.
Chobani, yogurt, serving 150 GRM, package 5.3 oz/150 g. Ingredients as printed on the label.
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Cooks as greek yogurt, milk, honey. Half of it left? Use up the greek yogurt.