Instructions
• Add cold water to a small bowl and sprinkle gelatin over the top.
• Let sit for 5 minutes to bloom.
• In a saucepan over medium heat, combine heavy cream and sugar.
• Stir gently until sugar dissolves and mixture is warm (do not boil).
• Remove from heat and stir in vanilla extract.
• Add bloomed gelatin and whisk until fully dissolved.
• In a separate bowl, whisk yogurt until smooth.
• Slowly pour the warm cream mixture into the yogurt while whisking continuously.
• Divide mixture evenly into serving glasses or ramekins.
• Refrigerate for at least 4 hours until fully set.
• For the raspberry sauce, combine raspberries, sugar, lemon juice, and water in a saucepan.
• Cook over medium heat for 5–7 minutes until berries break down and sauce thickens slightly.
• Let cool completely.
• Spoon raspberry sauce over chilled panna cotta before serving.
• Garnish with fresh berries if desired.
Go to the next page to get the Amount Per Serving
