1-First, sprinkle the gelatin over 2 tablespoons of water and let it soften for a few minutes. This step helps it dissolve evenly later. If you’re planning to unmold your Panna Cotta, lightly oil the ramekins or glasses with vegetable oil for easy release.

2-Next, in a bowl, whisk together 1 cup of whole-milk plain Greek yogurt with 1/2 cup of heavy cream until smooth and creamy. In a saucepan, heat the remaining 1/2 cup of heavy cream with 1/4 cup of granulated sugar over medium heat until it simmers and the sugar fully dissolves be careful not to let it boil.

3-Once simmering, remove the saucepan from the heat, stir in 1/2 teaspoon of vanilla bean paste or vanilla extract, and add the softened gelatin mixture. Whisk everything until it’s fully dissolved and smooth. Now, combine this warm mixture with the yogurt mixture, whisking gently to create a uniform blend.

4-Pour the mixture into your prepared ramekins or glasses, cover them, and refrigerate for at least 4 hours or overnight to set properly. While it chills, prepare the berry topping by mixing 1/2 cup of sliced strawberries and 1/2 cup of raspberries with 1 tablespoon of granulated sugar; let it sit for 30 minutes to 3 hours for the flavors to meld.

5-To serve, you can enjoy it directly in the ramekins or unmold by dipping briefly in warm water and inverting onto plates. Top with the macerated berries for a burst of fresh flavor. This method ensures a light, creamy result that aligns with the recipe’s 10-minute prep time and 3 minutes of cooking.