Greek Yogurt Panna Cotta

Ingredients

2 cups Greek yogurt

2 cups milk 

½ vanilla bean split and scraped 

1/3 cup plus 1 tablespoon granulated sugar 

Zest from 1 orange 

Zest from 1 lemon 

1 envelope powdered gelatin

6-8 ounces straight sided cups for chilling

Nonstick cooking spray 

For serving:

1 cup raspberries

1 cup blueberries

1 cup blackberries, cut in half

Juice from ¼ of a lemon 

2-3 tablespoons of granulated sugar, depending on how sweet you want your berries to be

Spray the inside of the cups with nonstick cooking spray, set aside. Pour the milk into a small pot, reserve ¼ cup milk to bloom the gelatin. Add the vanilla bean and scraped seeds, granulated sugar, orange and lemon zest into the pot. Warm the milk just enough to melt the sugar. Let steep for 10-15 minutes to develop the flavors. 

Meanwhile, bloom the gelatin in the reserved ¼ cup milk. Add the bloomed gelatin and milk mixture into the pot. Heat the mixture enough to melt the gelatin. Remove and cool the mixture for 5 minutes. Place the yogurt in a large bowl. Strain the mixture over the yogurt and discard the citrus zest and vanilla bean pod. Whisk until the mixture is smooth and no visible yogurt specs remain. Pour the mixture into the prepared cups. Let chill in the refrigerator overnight. 

Before serving, unmold the panna cotta by using a butterknife to loosen the around the edge of the cup. Tip the cup upside down onto your serving plate. You can use a pairing knife to poke a small whole in the top of the cup to release the panna cotta if it doesn’t slide out on its own. We love to serve this topped with the fresh berries macerated in a little lemon juice and sugar. 
 

To macerate berries: 

Combine all berries in a bowl. Add the lemon juice and granulated sugar. Stir the berries and taste, you can add a little more sugar if desired. Let sit for 5-10 minutes before serving on the panna cotta.