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Yogurt Panna Cotta with Gelee Recipe


Yogurt Panna Cotta with Gelee Recipe

Yogurt Panna Cotta with Gelee Recipe

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This isn't your typical jello recipe -  it's a wholesome twist on traditional desserts, offering a balance of creamy and tangy yogurt panna cotta and the fruity and floral Helios Tea and rose gelee - AKA jello unlike anything you had in childhood. If you've been wondering how to make jello with unflavored gelatin, or if you have been looking for healthy jello recipes - look no further - you can adapt the one below for any flavor profile. Get ready to elevate your dessert game with this nourishing treat that's as easy as it is delicious. 


Yogurt Panna Cotta with Helios Rose Gelee

For the panna cotta layer

4 Tbsp water
2 1/2 tsp gelatin (this grass fed gelatin is our favorite)
2 c plain whole milk yogurt
2 c milk or cream of choice (or a combination)
1/4 c sugar
2 Tbsp lemon juice

If you plan to use molds for the panna cotta, lightly grease the molds with a neutral oil. If you plan to serve the dessert straight out of cups, no need to grease them! Either way, place your cups/molds on a sheet pan so as to more easily transport them when they're full.

Place the water and gelatin in a small bowl to rehydrate, set aside. 

In a large bowl, whisk the yogurt and 1 cup of the cream/milk.

In a small saucepan, bring the remaining cream/milk to a simmer and add the sugar. Stir in the hydrated gelatin and remove from heat. Combine this with the yogurt mixture, stirring in the lemon juice last. 

Pour into molds or cups and place entire sheet pan into the fridge to cool for at least 2 hours.

For the jelly layer

3 c water, divided
1/4 c lemon juice
6 Tbsp sugar
2 Tbsp gelatin
10 g Helios Tea
20 g rose petals 

If using separate molds for the jelly, place the molds on a sheet pan so as to make it easier to transfer them to the fridge once full.

In a medium sized sauce pan, bring the tea, rose petals (we love these ethically sourced rose petals from Diaspora Co.), sugar, and 2.5 c water to a simmer and then remove from heat and cover to steep for about 10 minutes.

Meanwhile, add the remaining 1/2 cup water and the gelatin to medium sized bowl to rehydrate - stir well. 

Strain the tea mixture, pressing the liquid out of the herbs. Stir the lemon juice into the tea. 

Pour the tea mixture over the gelatin and whisk until fully dissolved. When everything is incorporated, pour into molds. Or, if pouring directly into the cups to layer with the panna cotta, let the jelly cool to room temperature so as not to melt the panna cotta.

Transfer everything to the fridge to cool until fully set, at least 2 hours. 

Serve with fresh fruit, a drizzle of Elderberry Syrup, or whipped cream. 


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