Ingredients
Scale
Panna Cotta:
- 1 ¼ cups / 300 ml milk (your choice, almond milk used)
- 1 scant tablespoon OR 1 envelope OR 3 ½ sheets unflavored gelatin (e.g., Great Lakes)
- 1 teaspoon vanilla extract
- ⅓ cup / 4 oz / 113 gr raw organic honey (e.g., Eco Bee Farms)
- 2 cups / 15 oz / 425 gr plain Greek yogurt
Blueberry Sauce:
- 1 cup / 5 oz / 145 gr fresh blueberries
- 2 teaspoons raw organic honey (e.g., Eco Bee Farms)
- ½ teaspoon arrowroot powder
- 2 tablespoons water
Instructions
- In a small bowl, pour ¼ cup of milk and sprinkle the gelatin on top. Let it sit for 10 minutes until the gelatin becomes moist.
- In a medium saucepan, bring the remaining 1 cup of milk to a gentle simmer. Add vanilla extract and honey, stirring to combine.
- Add the gelatin and milk mixture to the saucepan and whisk vigorously until the gelatin is fully dissolved.
- Remove the saucepan from heat and stir in the Greek yogurt. Mix until smooth and well combined.
- Divide the mixture into 6 glasses, bowls, or ramekins and refrigerate for 3 to 4 hours, or until firm.
- To make the blueberry sauce, combine blueberries and honey in a small saucepan over medium heat. Stir occasionally until the blueberries soften and release their juices, about 5 minutes.
- In a small bowl, mix arrowroot powder with water and add to the blueberry mixture. Cook for an additional 5 minutes, stirring occasionally, until the sauce thickens.
- Spoon the blueberry sauce over the chilled panna cotta and serve.
Notes
- Gelatin: If you’re new to using gelatin, don’t worry! It’s a simple process. Make sure to let the gelatin bloom (soften) in a small amount of liquid before adding it to the warm milk mixture. This ensures smooth consistency without any lumps.
- Alternative Sweeteners: You can use maple syrup or agave nectar as a substitute for honey if you prefer. Adjust the sweetness to your taste.
- Non-Dairy Option: For a dairy-free version, substitute the Greek yogurt with coconut yogurt or another plant-based alternative, and use almond milk or oat milk in place of regular milk.
- Thickening the Sauce: Arrowroot powder is a great natural thickening agent, but if you don’t have it, cornstarch will work as a substitute. Just make sure to dissolve it in a little water before adding it to the blueberry mixture.
- Chill Time: Be sure to give the panna cotta enough time to set in the refrigerator. The longer it chills, the firmer the texture. Aim for at least 3 hours, but 4 hours is ideal.
- Experiment with Flavors: While the blueberry sauce is delightful, you can experiment with other fruits. Try raspberry, strawberry, or even a mixed berry compote for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes