Panna cotta with berry jelly

In this recipe for berry panna cotta instead of strawberries, you can use raspberries, blueberries, currants, strawberries, and cherries. Suitable for both fresh and frozen berries.

Ingredients

• cream - 50 g;
• Greek yogurt - 250 g;
• granulated sugar - 150 g;
• strawberries - 300 g;
• lemon - half;
• vanilla pod - 1 piece;
• gelatin - 1 pack (15 g);
• water - 150 ml.

Directions

1. In two different small bowls pour 8 g of gelatin. Pour half a glass of water into each. Leave to soak for 15-20 minutes.
2. Pour the cream into the pan, and add 75 g of sugar. Flavor the vanilla cream according to the method described in the first recipe. Strain.
3. Cool the cream to 85 degrees, and pour one part gelatin. Stir until all granules are dissolved.
4. Add yogurt to the cream mixture. Stir until smooth.
5. Pour into glasses, and refrigerate for 3-4 hours.
6. Cut strawberries into a saucepan. Sprinkle with remaining sugar. Peel a lemon, squeeze the juice and add to the pan. Heat on the stove until the first bubbles appear.
7. Grind the strawberry mass in a blender and cool to 85 degrees. Add the second part of gelatin, and beat.
8. Pour strawberry jelly into glasses with already hardened panna cotta. Refrigerate. Dessert will be ready in 3-4 hours.