A simple yet sophisticated dessert to impress your family and guests – this smooth and creamy Yoghurt and Blueberry Panna Cotta Recipe is delicious!
I’m so excited to share our MOST SPECTACULAR (yet, crazy simple) dessert YET! Drum roll please….
Lovely, please meet our beyond adorable blueberry and yoghurt panna cotta’s!
These little darlings look so gosh darn cute. But, I promise – they’re incredibly easy to make! AND you don’t have to set this dessert in mini bundt moulds! You can set the panna cotta’s in jars, ramekins, small bowls…the choice is yours!
Why YOU’LL love this dessert
- simple to make
- are chock full of blueberries
- refined-sugar free
- a healthy yet spectacular dessert
- can be made-ahead of time
- are perfect to spoil your family with
- are a show stopper dessert to IMPRESS guests with!
What to serve with panna cotta
- Simply add a dollop of creamy greek yoghurt, a drizzle of maple syrup and scattering of fresh blueberries. YUM!
I truly hope these panna cotta’s bring as much joy and deliciousness into your home as they did ours! We managed to make these babies disappear in 3 days (setting new records lol). Thanks again for cooking along with me!
Sharing our cooking adventures with you is the best job in the world, thank you for making it possible and SO. MUCH. FUN.!!!
To make your own blueberry and yoghurt panna cotta’s simply…
Grab your yoghurt out of the fridge and pop onto the bench to take the chill out of it.
Begin by placing two tablespoons of warm water into a small dish and sprinkle over the powered gelatin. Set aside until absorbed.
Place the milk into a small saucepan and place over low-medium heat. Heat milk until bubbles begin to appear but do NOT let the milk boil.
Add the gelatin and whisk for 2 minutes or until all of the gelatin is dissolved. Set aside to cool slightly.
Place the yoghurt, blueberries, maple syrup and vanilla bean paste into the jug of a blender and blend for 2 minutes or until smooth.
Add the milk/gelatin mixture and blend for another 10 seconds or until combined.
Pour the mixture through a sieve to remove any lumps.
Carefully pour the mixture into mini bundt cake moulds, small jars or any mould/bowl of your choice.
Place into the refrigerator for 4-5 hours (or overnight) until set.
Remove gently from the moulds and serve the yoghurt and blueberry panna cotta’s with a dollop of cream or yoghurt, drizzle of maple syrup and scattering of fresh blueberries.
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yoghurt & blueberry panna cotta’s
- Total Time: 4 hours 30 mins
- Yield: 8 1x
Description
A simple yet sophisticated dessert to impress your family and guests – this smooth and creamy Yoghurt and Blueberry Panna Cotta Recipe is delicious!
Ingredients
Yoghurt and Blueberry Panna Cotta’s
- 1 1/2 cups (420 grams) greek style yoghurt
- 2 tablespoons warm water
- 1 1/2 teaspoons powdered gelatin
- 1 cup (250 ml) milk
- 250 grams fresh blueberries
- 2 teaspoons vanilla bean paste
- 1/4 cup (60 ml) pure maple syrup
To serve:
- Dollop of yoghurt, drizzle of maple syrup and fresh blueberries
Instructions
To make the yoghurt blueberry panna cotta’s:
- Remove yoghurt from the fridge to take chill out of it.
- Place warm water into a small bowl, sprinkle over gelatin and set aside for 5 minutes or until absorbed.
- Place the milk into a small saucepan and place over low-medium heat. Heat milk until bubbles begin to appear but do NOT let the milk boil.
- Add the gelatin to the warm milk and whisk for 2 minutes or until the gelatin is dissolved. Set aside to cool slightly.
- Place yoghurt, blueberries, vanilla and maple syrup into a blender jug and blitz for 1-2 minutes or until lusciously combined.
- Add milk/gelatin mixture to the blender and jug and blitz for another 10 seconds or until combined.
- Pour mixture through a sieve to remove any lumps.
- Carefully pour the panna cotta mixture into moulds/jars and place in the fridge for 3-4 hours (or overnight) to set.
- Carefully remove panna cotta’s from the moulds and serve with a dollop of yoghurt, drizzle of maple syrup and fresh blueberries. Enjoy x
Notes
Store panna cotta’s in fridge in an air tight container. Will keep for 3-4 days.
- Prep Time: 30 mins
- Cook Time: 4 hours setting time
- Category: Dessert
- Method: Dessert
- Cuisine: Italian
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Hi, could these be frozen?