Yogurt Panna Cotta with Blueberry Jelly

As warm days approach, we will enjoy light, tangy, and refreshing desserts while lounging in the shade of the garden. One of my favorites is this beautiful blueberry panna cotta. It is so simple to prepare, yet it looks absolutely magnificent. This panna cotta will be the perfect finishing touch to a family lunch, and it also works wonderfully as a dessert served with coffee.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 300 g Yogurt, plain, from whole milk

  • 250 g Sour cream

  • 1 bag Vanilla, extract, imitation

  • 6 spoon Sugar, white

  • 10 pieces Gelatin powder, unsweetened

  • 300 g Sweet cream

  • pieces Lemon, fresh, without shell

Za borovničev žele

  • 250 g Blueberry, raw

  • 2 spoons Sugar, white

  • 3 pieces Gelatin powder, unsweetened

Steps

  1. First, prepare the blueberry jelly. Soak three sheets of gelatin in cold water to soften them.

  2. Cook the blueberries with sugar. Add the squeezed gelatin and blend everything together using an immersion blender.

  3. Line the bottom of a rectangular mold with plastic wrap (if the wrap slips, secure it with clothespins). Pour the blueberry mixture into the mold and freeze it.

  4. For the panna cotta, soak the gelatin sheets in cold water to soften them. Whip the sweet cream.

  5. With a hand whisk, mix the yogurt, sour cream, and both types of sugar. If you like refreshing desserts, add some lemon juice. Take a deciliter of the yogurt mixture, heat it until lukewarm, and add the drained gelatin. Stir until the gelatin dissolves.

  6. First, mix the gelatin mixture into the yogurt mixture, then add the whipped sweet cream and gently fold it in.

  7. Remove the mold with the blueberry jelly from the freezer and remove the plastic wrap. Place the blueberry jelly on its side.

  8. Line the mold again with plastic wrap. Fill it halfway with the yogurt mixture and place it in the freezer for 5 minutes to slightly set.

  9. Place the blueberry jelly on top of the set yogurt mixture. Pour the remaining yogurt mixture into the mold, then refrigerate it for a few hours (or overnight) to allow the dessert to cool and set properly.

  10. When ready to serve, invert the mold onto a serving plate and carefully remove the plastic wrap.

  11. Decorate the panna cotta with fresh blueberries, mint leaves, and lemon slices.

Nutrition Information (Per 100g)

  • Calories: 196.26 kcal
  • Fat: 11.6 g
    • Saturated Fat: 7.11 g
  • Carbohydrates: 12.35 g
    • Sugars: 9.66 g
  • Protein: 10.63 g
  • Fiber: 0.37 g