Honeyed Greek Yogurt Panna Cotta & Roasted Berry Jam

Hungry for more? This recipes was featured in a podcast episode!

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This recipe, from podcast guest Deborah Johnson, is sure to elevate any brunch menu. It's also a delicious dessert or treat for any time of day. See the Zhuzh it Up section at the bottom of the page for the version with reduced dairy that we made for the podcast.

Prep Time: 20 min

Cook time: over night in the fridge to set

Yield: 6-8 servings

Ingredients

For the panna cotta

• 1 packet powdered gelatin (2 1/4 tsp)

• 3 tbsp water

• 1 1/2 cups heavy cream, divided

• 1/2 cup good quality honey

• 1 1/2 cups plain full-fat Greek yogurt

• 1/2 cup full-fat sour cream

• 1/8 tsp salt

• 1 vanilla bean or 1 tsp vanilla bean paste

For the roasted berry jam

• 12 oz. blackberries, washed

• 6 oz. raspberries, washed

• 2 tbsp maple syrup

• 1 tbsp lemon juice (about 1/2 lemon)

• 1-inch vanilla bean (or 1 tsp vanilla bean paste or extract)

• pinch of salt

Directions

To make panna cotta

1. In a small bowl, combine the gelatin and water. Stir and set aside.

2. In a medium sauce pan over medium heat, heat 1 cup of the heavy cream and the honey until it just begins to simmer but do not bring it to a boil. Turn off the heat and whisk in the gelatin mixture until it is melted. Whisk in the remaining 1/2 cup of heavy cream, the Greek yogurt, sour cream and salt until they are fully incorporated and the mixture is uniformly smooth.

3. Cut open the vanilla bean lengthwise and use a small knife or spoon to scrape the seeds out into the mixture, or add the vanilla bean paste if using.

4. Divide the mixture evenly into 4-oz jars, glasses or ramekins (if you are planning on inverting them and serving on plates, I'd opt for the ramekins). Refrigerate over night and they will be set and ready for breakfast!

5. You can serve panna cotta in their containers, or if you'd like to invert them onto plates for a classic presentation, simply dip the bottom of each ramekin into very hot water for about 5 seconds. If needed, you can also run a sharp knife around the edges to help it release. Place a plate over the ramekins and flip it over in one swift confident motion.

6. Optionally, top with fresh berries, or even better, Roasted Berry Jam.

To make roasted berry jam

1. Preheat oven to 375F.

2. In a 10-inch cast iron skillet or on a baking sheet, stir together berries, maple syrup and lemon juice.

3. Split the vanilla bean pod and scrape the seeds into the skillet (or add the vanilla bean paste or extract). Add the salt and stir. Roast for 30-35 minutes or until soft and juicy, stirring halfway through.

4. With a potato masher or a fork, mash to your desired consistency. (or don't mash the berries, call them a compote, and feel fancy!).

5. Allow the jam to cool completely. Transfer to a jar or airtight container. It will keep in the fridge for about 10 days, or it freezes beautifully for up to 3 months.

Zhuzh it up!

• If you've listened to this episode, you heard Heather explain how she reduced the dairy in this recipe. She replaced the heavy cream with an equal amount of full-fat coconut cream (not coconut milk), and used lactose-free sour cream. It turned out great! You could probably go completely dairy-free with a lactose-free yogurt.

This amazing recipe was written by Deborah Johnson. Find it in her cook book, On Rising