Panna Cotta Ingredients
3 cups heavy cream
1 cup whole milk Greek yogurt
1/2 cup sugar
1 tablespoon vanilla extract
2 packets gelatin
6 tablespoons cold water
Raspberry Sauce Ingredients
1 cup raspberry jam
2 cups frozen raspberry
Panna Cotta Directions
In a large sauce pan, heat the heavy cream, yogurt and sugar until the sugar dissolves in the mixture. Remove from the heat, stir in the vanilla extract.
Oil 8 custard molds with vegetable oil.
Combine the gelatin powder with the cold water and let it bloom for 10 minutes to activate the gelatin.
Combine together the gelatin mixture and the warm vanilla cream mixture.
Pour the mixture equally in the molds and refrigerate for 3-4 hours until the mold has been set.
Run a knife around the edges to help the panna cotta come out of the molds.
Raspberry Sauce Directions
Bring the ingredients to a simmer and turn down to low heat for 10 minutes. Serve over the panna cotta.