- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 629
- Total Fat
- 42 g
- Saturated Fat
- 23 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 8 g
- Sugar
- 37 g
- Protein
- 11 g
- Cholesterol
- 109 mg
- Sodium
- 64 mg
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 629
- Total Fat
- 42 g
- Saturated Fat
- 23 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 8 g
- Sugar
- 37 g
- Protein
- 11 g
- Cholesterol
- 109 mg
- Sodium
- 64 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- In a small bowl, stir the gelatin into 3 tablespoons of cold water and set aside for 10 minutes.
- Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, vanilla bean, and maple syrup.
- Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat until the sugar dissolves. Off the heat, add the gelatin to the hot cream, stirring until the gelatin dissolves. Pour the hot cream/gelatin mixture into the cream/yogurt mixture. Pour carefully into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap, and chill overnight.
- Before serving, sprinkle 1/4 cup of granola and 1/3 cup of mixed berries on each serving and serve cold.
