Panna cotta

1 Let's prepare the necessary products.

2

Let's prepare creamy jelly.
Dissolve gelatin in 50 ml of cold water and let it swell for 5-10 minutes.

Pour cream into a saucepan, add sugar, vanilla sugar and bring almost to a boil, but do not boil. Remove from heat, let stand for 5 minutes and add swollen gelatin to the cream. Stir until the gelatin is completely dissolved.

3 Then add yogurt to the cream. Mix well until smooth.

4 You can punch it with an immersion blender.
You can take any natural yogurt without additives.

5 Pour half of the resulting creamy mass into glasses (we use 240 ml glasses) and put them in the refrigerator until completely cooled.

6

Let's prepare berry jelly.
For berry jelly, you can use any berries - raspberries, strawberries, currants, blueberries, cherries, etc. You always have a choice.

Dissolve gelatin in 50 ml of cold water and let it swell for 5-10 minutes.
Place the berries in a saucepan, add sugar, zest and juice of half a lemon.

7 Bring to a boil, but do not boil. We need to defrost the berries and dissolve the sugar in them.

8 Grind the berries with an immersion blender. Add the swollen gelatin and stir again until the gelatin is completely dissolved.

9 Strain the puree through a sieve, especially if the berries have seeds (like raspberries).

10 Let it cool.

11 Pour the berry jelly into glasses onto the cooled cream. Place in the refrigerator until completely cool.

12

When the berry jelly has hardened, pour the remaining creamy jelly on top of it. Let it harden completely in the refrigerator for 3-4 hours.
Decorate the panna cotta with mint leaves and serve.

Bon appetit!