Raspberry Panna Cotta

Made with our Calivinegar Very Berry Ginger Balsamic Vinegar

Servings: 8-10   |   Prep Time: 2 hour   |   Total Time: 2 hour 30 min

Yogurt Panna Cotta:

  • ¼ cup water
  • 1 packet unflavored gelatin
  • ⅓ cup sugar
  • 1 ½ cups whole milk
  • 1/2 cup heavy whipping cream
  • 2 cups full fat Greek yogurt

Balsamic Raspberry Sauce:

  1. Bring 2 cups raspberries and 1/4 cup water to a simmer in a small saucepan. Simmer until syrupy, about 5 minutes.
  2. Add Calivinegar Very Berry Ginger Balsamic Vinegar to the raspberry syrup and simmer another 5 minutes or so, at which point the mixture should be thickened.
  3. Remove from heat and stir in the remaining 2 cups raspberries. Let cool before pouring into individual serving cups. Set aside.
  4. Stir 1/4 cup water and gelatin together in a small bowl. Let sit until they form a gel, 5-10 minutes.
  5. In a small saucepan, bring sugar and 1 cup milk to a simmer. Remove from heat and stir in the gelatin mixture until it dissolves.
  6. In a large bowl, whisk together the remaining 1/2 cup milk, the cream, and the yogurt. Pour the heated milk/sugar/gelatin mixture in and stir to combine. Finally, stir in the lemon juice.
  7. Pour over raspberry sauce in individual serving cups. Cover and place in the refrigerator for at least 2 hours before serving.
  8. Serve and enjoy!

Very Berry Ginger Balsamic Vinegar

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This recipe is best to make a day in advance!

Recipe inspired by coffee & quinoa

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