yogurt panna cotta

Ingredients

Berry sauce for the bottom

200 g Fresh raspberries (frozen berries work good as well) 

1 dl sugar 

3 spoonfuls of lingonberry jam ( I used homemade jam that is rather sour)

3 gelatin's

yogurt panna cotta

1 vanilla pod

1 dl sugar

1 dl vanilla sugar

2 squeezes of lemon juice

200g natural yogurt (Bulgarian or Turkish) 

2 dl cream

3-4 gelatin's

Begin by creating the berry sauce for the first layer of the panna cotta. Place the gelatin's in cold water for about 10 minutes. In a saucepan, heat the raspberries, sugar and jam. Add a little water if the consistency is too thick. Then with a food processor smoothen into paste. Once the mixture is still hot, add the gelatin's ( squeeze away excess water) and mix well so they dissolve into the red lusciousness. Let the sauce cool a little and pour into cute glass jars. Place into the fridge to let it harden and begin the second phase.

home made with love- cute jars

To make the panna cotta, begin by placing the gelatin's into cold water for about 10 minutes. Heat the cream, vanilla pod and sugar. Mix well and add lemon juice.  Let the mixture cool down a little and then add the natural yogurt and mix well. Add the gelatin's and make sure they dissolve. Pour this on top of the berry sauce and close the jar lids. Place into the fridge for 3 hours min. Decorate with berries and mint leaves.