Fresh Berry Greek Yogurt Panna Cotta

Presented by Chef Timothy Groody, Fork! Restaurant
Yield:  Four Servings

4 6 oz ramekins

Berry Jelly

1 T Sugar

2T red wine or juice

¼ cup blue berries

¼ tsp agar or ¼ tsp unflavored gelatin

If using agar mix all ingredients in a small pot and cook over medium heat stirring constantly until berries are soft.  If using gelatin bloom as recommended. Pass thru a mesh strainer if you want a smooth jelly.  Pour into ramekins.  If you want to serve outside the ramekin, line the ramekin with plastic wrap first.  This will allow you to flip it over and pull on the edges of plastic and pull out the panna cotta.  Directly on the plate.  It can be hard to move after.  You can warm any flavor jelly  or jam and pour into ramekin instead.  Let set until firm.  About 1-2 hours.  Longer the better

Panna Cotta

½ cup cream

½ cup milk

1/3 cup sugar

1/3 cup plain greek yogurt

¼ tsp vanilla

1 ½ tsp agar agar or 1 tsp unflavored gelatin

If using agar add to the cold liquid. Heat milk, cream, sugar and vanilla until a soft boil.  Stir until sugar & agar is dissolved.  If using gelatin bloom in water as directed.  Then add off the heat stirring to dissolve.  Cool over ice until it starts to thicken.  Pour into ramekins over the set jelly.  Let set until firm.  This will take several hours.  These can be done a few days ahead.  Wrap tight after they have cooled.  Serve with fresh berries.  Enjoy!!!!!