The tenderness of this dessert will conquer you from the first bite, and you will like the simplicity of preparation so much that you will be surprised and realize that you have found the most beautiful and quick-to-prepare sweet dish! Yogurt panna cotta with berry sauce – this is a miracle that is simply impossible to refuse!
Ingredients for making yogurt panna cotto with berry sauce:
For Miss Cotto:
- Yogurt without filler (from 1 to 5% fat content) – 500 ml
- Cream from 25 to 38% fat – 180 ml
- Brown sugar – 2 tablespoons
- Powdered sugar – 2 tablespoons
- Gelatin in plates – 12 grams
- Pure distilled water (boiled and cooled) – 125 ml
For the berry sauce:
- Frozen berries (any) – 300 grams
- Lemon – half
- Sugar – brown – 2 tablespoons
- Rosemary sprigs (optional) – 1-2 pcs.
- Pure distilled water – 2 tablespoons
Equipment for cooking yogurt panna cotto with berry sauce:
- Glass cup – as much as you need
- Piala – as much as needed
- Paper kitchen towels
- Peeling knife
- A deep plate
- Sieve with a fine mesh
- Dessert plate
Cooking yogurt panna cotto with berry sauce.
Step 1: soak gelatin
In a small bowl, pour the required amount of pre-boiled, filtered, clean distilled water. Remove the cling film from the gelatin and soak it in cold water until it softens and swells. This process will take approx 10 minutes. Take the required amount of any berries from the freezer, put them in a deep bowl and let them thaw a little, maybe not completely.
Step 2: prepare the panna cotta
Take a small saucepan, pour into it 60 milliliters of cream and add to them 2 tablespoons of brown sugar. Put the container on the stove, turned on at the medium level and heat the ingredients until the sugar grains are completely dissolved, stirring the liquid with a whisk. Then, without forcing the cream to boil, remove the pan from the stove, helping yourself with a kitchen towel.
Now drop the swollen gelatin into the hot cream and, beating the ingredients with a whisk, bring them to a uniform, smooth texture without lumps. Then add the required amount of yogurt to the same place, continuing to beat the mass with a whisk until smooth. About after 3-4 minutes intensive whipping, put the pan aside and start preparing the remaining cream
Pour 120 milliliters of cream into the bowl of a blender and beat it continuously 1-2 minutes. Then, continuing to beat, gradually add the required amount of powdered sugar to the cream. Mix the ingredients until the cream increases in size at least 1 time, this process will take approx. 5-7 minutes.
Combine the resulting whipped mass with the yogurt mass and mix them with a whisk to a uniform texture. Be very careful so that the cream does not settle.
Then pour the mixture into deep glass glasses or any other shapes you like. For a more beautiful presentation, you can use several forms with a relief surface of different diameters, for example pials. Put the panna cotta in the refrigerator for 40 minutes in order for the mass to thicken and become denser.
Step 3: prepare the berry sauce
Well, while your panna cotta hardens, prepare the berry sauce. Put the required amount of already slightly thawed berries in the saucepan, they can be any, for example, raspberries, strawberries, cherries, blueberries or assorted berries, that is, just a little at a time. Then, after the berries, send the required amount of granulated sugar into the container.
Rinse the lemon under running water, dry it with paper kitchen towels. Remove the zest from half of the lemon with a special knife directly into the saucepan with the rest of the ingredients. Pour it in there 2 tablespoons of pure distilled water and put a sprig of rosemary, if you wish, you can leave a couple of leaves for decoration. Put the saucepan on the stove, turned on at the medium level, let the mass come to a boil, turn the temperature of the stove to a low level and cook the sauce, stirring with a tablespoon until completely dissolved and slightly thickened.
You will watch the sugar granules melt and your sauce becomes richer and more interesting, but this is not the end result. To begin with, fish out a few whole, already muted boiled berries from the sauce, put them in a separate bowl and leave it aside, you will need these berries for decoration. Break the rest of the mass and remember with a spoon, so that the berries release more juice and the sauce becomes thicker. After 10 minutes light boiling over low heat, the sauce will be ready.
Place a sieve with a fine mesh over a deep plate and strain the fragrant, berry mass through it, helping yourself with a tablespoon.
Cool the finished sauce to room temperature.
Step 4: bring the dish to full readiness
At the end 40 minutes your dessert will already set, and the sauce will cool to the right temperature. Helping yourself with a teaspoon, pour the sweet berry mass over the panna cotta, which you will leave in glass glasses. Leave some of the sauce for decorating the panna cotto, which you have left in deep bowls.
Boil half a pan of ordinary running water, remove the container from the stove and put it on the kitchen table. Holding the bowl of panna cotta with your hand, lower it halfway into the boiling water and hold it in the hot water 30-40 seconds. After that, cover the bowl with a flat dessert plate and, holding it with your hand, immediately turn it upside down so that the bowl with the dessert remains on the plate. Carefully remove the bowl from the panna cotto, hooking it with the tip of a knife and then holding it with your hands. The dessert will remain on the plates, pour the sauce over it and decorate it with the berries that you set aside in advance for decoration. If desired, in the form of an addition, place a couple of rosemary leaves on top of your aromatic product.
Step 5: serve yogurt panna cotta with berry sauce
Yogurt panna cotta with berry sauce is served cold. There are several options for serving this dessert, you can first pour the panna cotta into glass glasses or a container and then pour the berry sauce over it. Is it possible to arrange the panna cotta on a dessert plate, removing it from the mold first and then adding sauce and berries to the dessert, it all depends on your desire and imagination. This wonderful dish will be a great addition to the festive sweet table. Enjoy!
– While heating the cream with sugar, you can add liquid extract, a packet of vanilla extract or vanillin on the tip of a knife to the mass. This spice will complement the aroma of the finished dessert. If you are going to use pure vanillin, be careful, in large quantities this spice gives bitterness!
– When preparing the berry sauce, you can add a little starch, this ingredient will make the berry mass thicker.
– If you use very sweet berries to prepare the sauce, you can slightly acidify the liquid mass with lemon juice.