Yogurt Panna Cotta with Strawberries and Granola
Sliced strawberries and crunchy granola make sweet toppings for silky-smooth panna cotta.
- Total Time:
- Servings: 8
Photography: Bryan Gardner
Source: Martha Stewart Living, May 2015
- 1 envelope (1/4 ounce) unflavored powdered gelatin
- 1 1/2 cups heavy cream
- 1/3 cup sugar
- Pinch of coarse salt
- 1 container (17.6 ounces) plain Greek yogurt
- 1/2 teaspoon pure vanilla extract
- Sliced strawberries and granola, for serving
Sprinkle gelatin over 1/4 cup water in a bowl; let soften, about 5 minutes. Heat 1 cup cream, sugar, and salt in a saucepan over medium, stirring until sugar is dissolved. Remove from heat; stir in gelatin.
Whisk together yogurt and remaining 1/2 cup cream in a bowl. Whisk in gelatin mixture and vanilla. Divide among 8 shallow 6-ounce dishes. Refrigerate until set, at least 1 hour and up to overnight. Serve, with berries and granola.