A delicious yogurt panna cotta that has a nice acidity, based on Gjusta/Gjelina recipe in their cookbook and online at https://herriottgrace.com/blogs/journal/gjelinas-panna-cotta
2 tsp unflavored gelatin
2 T cold water
1/2 vanilla bean
2 cups heavy cream
Pinch kosher salt
1/2 cup sugar, minus ~1 tablespoon
1.5 cups Greek-style plain, full-fat yogurt (we used Wallaby)
Bloom gelatin in the 2 T water, ~3 min
Meanwhile: halve vanilla bean & scrape seeds & pod into a small saucepan with the cream, salt, and sugar…stir over medium/medium-low heat until steaming & bubbles forming around the edges, then remove from heat
Add gelatin to cream mixture & stir to incorporate
Put yogurt in a medium mixing bowl, then slowly whisk in the hot cream
Strain mixture through a fine mesh sieve into the serving container (e.g. 10x10” glass/metal baking dish)
Refrigerate until set, ~2 hours
~1-2 cups fresh blueberries
~1-2 tablespoons sugar
~1-2 tablespoons lemon juice
~1-2 drops rose water (optional)
Place ingredients (except rose water, if using), in a saucepan & bring to a low boil…then bring down to a simmer until thickened & berries are mostly popped
we tend to use less sugar (~1 tablespoon for ~2 cups of berries) but it might depend on your preferences & how sweet the berries are
we get frozen organic sweet cherries from Costco, which are tasty
similar to the blueberry compote, except for the following:
start with a larger amount (~3 cups, since it cooks down)
no added sugar required, only a bit of lemon juice
takes longer to cook (since the frozen berries give up a lot of liquid)
...this is roughly the original Gjelina recipe
Supreme a bunch of citrus (grapefruit, oranges, mandarins, etc)
Cook lemon (and optionally other stuff like kumquats) slices, including the peel but with seeds removed, in 1:1 simple syrup
serve panna cotta with some fresh citrus, some candied citrus, and some flavored syrup