Blueberry Yogurt Panna Cotta

I made this delicious, and VERY simple, recipe for dessert last night. But it was eaten before I could take a photo! But here is a photo from the web - and strangely, they are the very same bowls I have and made it in.

So here is the recipe.

3 1/2 teaspoons gelatine powder
600mls thickened cream
1/2 cup caster sugar
1 tsp vanilla paste, extract or essence
1 cup Greek style yoghurt
3/4 cup fresh or frozen berries of choice (I actually used cherries)

1. Pour 1/4 cup cold water into a small bowl. Sprinkle over gelatine. Leave to absorb.
2. Combine cream, sugar and vanilla in a small pan and bring to a simmer. Stir in gelatine mixture and whisk until dissolved. Remove and whisk through yoghurt. Divide berries between nine 1/2 cup moulds. Pour over cream mixture and refrigerate until set (about 3 hours). 

The only modification I made was that when I was ready to add the gelatine, it was quite thick and I didn't think it would mix in well. So I added some of the hot cream to the gelatine and made a paste before adding it back to the cream mixture. I think this helped it dissolve without lumps.

It was delicious and really, really quick and easy.

Sharing today with Good Morning Mondays at Darling Down Diaries.

P.S. And just an extra - a link to my favourite source of preserving recipes here in Australia.  Food Preserving Recipe Index.
In 2012, Megan started her 365 Days of Creative Canning challenge and all her recipes and many more are included here. Great resource!