Ingredients
1 cup half and half
1 packet unflavored gelatin, divided
1/4 cup granulated sugar
2 - 6 oz. cups Brown Cow Maple Cream Top Greek Yogurt
1 1/3 cup blackberries (fresh or frozen)
1/4 cup water
3 Tb. maple syrup
1 pinch salt
1/2 tsp. orange zest
Preparation
In a small bowl, mix 1 tsp. gelatin granules into 1/4 cup half and half. Allow the gelatin mixture to sit for at least 5 minutes. In a separate medium bowl, mix the yogurt and sugar together. Heat the remaining half and half until scolding hot, then pour into the gelatin mixture and beat with an immersion blender. *This could be done in a regular blender, but make sure to open the vent on top and cover with a clean towel.) Pour the half and half into the yogurt mix and blend again until smooth. Pour the liquid yogurt panna cotta into 4 - 6 oz. ramekins or short wide mugs. Cover and refrigerate for at least two hours.
