Panna Cotta with Balsamic Sauce

Greek Yogurt Panna Cotta with Balsamic Sauce

Finally got around to trying my hand at one of my favorite desserts and was pleasantly surprised by how easy it was! Only thing is the overnight wait time for the gelatin to set, so plan ahead. Otherwise, prep time is only about 10 minutes. 

Before...

and After! 

Panna Cotta with Balsamic Sauce

Serves 4
Ingredients:

For Panna Cotta:
Gelatin - 3/4 packet (this is basically unflavored jello powder)
Heavy Cream - 1.5 cups (1 pint = 2 cups)
Full-fat Yogurt - 1 cup (we used Greek Yogurt)
Vanilla Extract - 2 teaspoon
Sugar - 1/3 cup

For Balsamic Sauce:
Balsamic Vinegar - 2.5 tablespoon
Sugar - 1 tablespoon
Pepper - 1/4 teaspoon
Lemon Zest

Directions:

[...night before]
1. Mix gelatin powder with a few tablespoons of cold water until dissolved. Set aside.
2. In a medium bowl, whisk together half the heavy cream, yogurt and vanilla extract.
3. In a sauce pan, heat the remaining heavy cream in low heat and mix in sugar. 
4. Turn off the heat. Add the galatin mixture to the hot cream. Pour the combined mixture to the cold cream and combine. Pour the combined mixture into a large plate or smaller individual bowls. Cover and refrigerate overnight.

[...about 1 hour before serving]
5. Combine ingredients for balsamic sauce in low heat. Let reduce about half and cool.
6. To serve, top Panna Cotta with blueberries and drizzle balsamic sauce.