Add the water to a small bowl. Sprinkle the gelatin on top and stir to combine. Let sit 10-15 minutes to dissolve.
Add 1 cup of heavy cream and the sugar to a medium saucepan. Bring to a simmer over medium heat and stir until the sugar dissolves. Set aside.
In a large bowl, whisk together the remaining ¾ cup of cream and the yogurt.
Add the gelatin to the cream and sugar mixture and whisk until it combines, then whisk that into the cream/yogurt mixture.
Pour into 8 2-cup ramekins, filling each about half way. Cover with plastic wrap and refrigerate for at least 8 hours but up to overnight.
For the Berry Coulis:
Combine berries, water, sugar and salt in a small saucepan over medium heat until just barely simmering.
Cook, stirring occasionally until the sugar dissolves.
Transfer the mixture to a blender or food processor and puree until smooth.
Strain through a mesh sieve into a bowl. Stir in lemon juice and taste, adding additional sugar if needed.
Cover the bowl and refrigerate at least 1 hour before serving.
Additional water (1-2 tsp) can be added to the mixture to thin it if it is too thick.
Fill a bowl with steaming hot water and dunk just the bottom end of the panna cotta ramekins into it to loosen the panna cotta.
Use a knife to loosen around the edges and then invert over a plate.
Pour berry coulis on top and garnish with fresh berries and mint leaves.
NOTE: This recipe needs to be refrigerated at least 8 hours.To drain the yogurt, place a mesh sieve over a bowl and add yogurt. Cover with plastic wrap and allow excess liquid to drain. May keep in fridge overnight to drain.Inspired by: Epicurious
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
Keyword berry coulis, panna cotta, springsweetsweek, yogurt panna cotta