Berry Yogurt Panna Cotta

From: Chef Olga Sorzano
Yields: 6

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  • 2 cups plain yogurt
  • 1/3 cup sugar
  • 1/2 cup coarsely chopped berries
  • 2 teaspoons unflavored gelatin
  • 1 egg white
  • 2 tablespoons sugar
  • 1/4 cup water

Serve with Raspberry coulis (recipe follows)


  • In the large bowl mix yogurt and sugar. Fold in chopped berries.
  • In a small pan add 1/4 cup water and sprinkle on the 2 teaspoons of gelatin.  Let stand until the gelatin softens, about 5 minutes. Gently heat the gelatin on the stove until it just melted. DO NOT BRING TO BOIL!
  • In another bowl Whip the egg white until it is foamy then add sugar. Whisk until it form soft peaks.
  • Stir the gelatin mixture in to the yogurt. Fold in the egg whites.
  • Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.

To remove the panna cotta from the ramekin:

  • Dip it three-quarters of the way in warm water then invert onto the serving plate.
  • Garnish each panna cotta with fresh berries and serve with raspberry coulis.

Fresh Raspberry Coulis:

  • 1 pint fresh raspberries
  • In a food processor puree raspberries. Strain puree through sieve using a rubber spatula discard seeds.