Yogurt Panna Cotta with Strawberries and Granola


Yogurt Panna Cotta with Strawberries and Granola


Bryan Gardner



Sprinkle gelatin over 1/4 cup water in a bowl; let soften, about 5 minutes. Heat 1 cup cream, sugar, and salt in a saucepan over medium, stirring until sugar is dissolved. Remove from heat; stir in gelatin.


Whisk together yogurt and remaining 1/2 cup cream in a bowl. Whisk in gelatin mixture and vanilla. Divide among 8 shallow 6-ounce dishes. Refrigerate until set, at least 1 hour and up to overnight. Serve, with berries and granola.


1 envelope (1/4 ounce) unflavored powdered gelatin

1 1/2 cups heavy cream

1/3 cup sugar

Pinch of coarse salt

1 container (17.6 ounces) plain Greek yogurt

1/2 teaspoon pure vanilla extract

Sliced strawberries and granola, for serving