Let’s welcome 2017 with Greek Yogurt Panna Cotta with Blueberry Coulis. You can never go wrong with this recipe. The taste of luxuriously creamy Greek Yogurt Panna Cotta topped with softened blackberries is an absolute treat.
Back home, they say that – start everything new with something sweet. Well, I’m kicking off 2017 with this dessert alright.
We all indulged in that last month of 2016, no? I know I did. I pigged out on cakes, cookies, wine and cocktails. After excessive holiday eating and drinking, I got to take it easy with sugar. Everyone who knows me, know that, I love desserts. But this year, I have decided (well, I will try and I will see how long can I last without my favorite treats) to go for healthier alternatives or just do portion control when it comes to desserts. I have hurt my right knee and my doc has clearly said that – no running. With running being not an option, I seriously can’t afford to eat so many desserts.
So yes, I’m going to get started on the physical therapy and switch to walks and weights until my knee gets strong again and then off I run.
Coming back to Greek Yogurt Panna Cotta, always wanted to make Panna Cotta. I find simple, uncomplicated yet dainty looking desserts extremely appealing. The taste of this fluffy, light and delicate texture of this dessert takes me back to my trips to Italy where I ate Panna Cotta to my heart’s content.
I was debating between Coconut Panna Cotta and Greek Yogurt Panna Cotta with Bluberry Coulis, I decided on the latter since, I love Greek yogurt a tad better than coconut. I have also used whole milk instead of cream. But if you wish you can go ahead and use full cream instead.
Greek Yogurt Panna Cotta with Bluberry Coulis is incredibly easy to make but be a little careful with the amount of gelatin you use. If you want to make this dessert a week ahead, then reduce the amount of gelatin a bit since, it would make the texture go firmer once its set. Second thing, don’t let the milk mixture to boil. It’s just supposed to be heated.
- 3 tablespoons cold water
- 1 Packet (2 1/2 teaspoons) unflavored gelatin
- 1 cup milk or heavy cream. I used milk but cream will give even a creamier texture
- 1/3 cup sugar or as per your taste
- 1 TSP Vanilla Essence.
- 2 cups Greek Yogurt. You can use any thick yogurt as well.
For the Blueberry Coulis
- 2 Cups fresh or frozen blueberries
- 1/2 cup sugar or Honey. I have used Honey
- 1 Tablespoons lemon juice or Orange juice
Alternatively, just use a spoon of jam or jelly to top with the Panna cotta if you are crunched for time.
- Sprinkle the gelatin over the water. Keep it aside for 10 minutes
- Place the milk, sugar and vanilla in a saucepan over medium heat and bring to a simmer.
- DO NOT BOIL THE MILK
- Remove the milk from heat and stir in the gelatin until completely dissolved
- Whisk the warm milk into the yogurt and stir together gently
- Pour the mixture into glasses or cups and let it go in the refrigerator for 4 hours
For the Blueberry Coulis
- Combine the blueberries, sugar, and lemon juice in a saucepan and bring to a simmer over medium heat. Simmer until the sugar has dissolved, about 10 minutes. Simmer until the blueberries soften and become a little mushy.
To Serve: Run a thin knife around edge of each ramekin/bowl/glass and invert onto center of a small plate. Add a spoonful of Blueberry Coulis and Enjoy!