Yogurt Panna Cotta with Blackberry Maple Gel

In a small heatproof bowl, mix 1 teaspoon of the gelatin granules into 1/4 cup half-and-half. Allow the gelatin mixture to sit for at least 5 minutes.

In a separate medium bowl, mix the yogurt and sugar together.

Heat the remaining half-and-half in a saucepan until scalding hot (but not boiling), then pour it into the gelatin mixture and beat with an immersion blender. This could be done in a regular blender, but make sure to open the vent on top and cover it with a clean towel.

Pour the half-and-half mixture into the yogurt mixture and blend again until smooth. Pour the liquid yogurt panna cotta into four 6 ounce ramekins or short wide mugs.

Cover and refrigerate for at least two hours.

Once the panna cotta sets, combine the blackberries, water, 3/4 teaspoons of gelatin, maple syrup, pinch of salt and orange zest in a small saucepan. Bring to a boil, then lower the temperature and simmer for about 5 minutes to thicken. Then remove it from the heat.

Allow the blackberry gel to cool for 10 minutes. Then spoon it evenly over the tops of the yogurt panna cotta cups.

Return to the fridge and chill another two hours minimum.

Serve as is, or remove from molds. To remove the panna cotta from the molds: Run a sharp knife around the rim of each cup. Fill a small bowl with hot water. Then hold each cup in the water for approximately 30 seconds. Place a dessert plate over the top of the mold and flip it over. You may have to wait a few moments for the panna cotta to release, plopping gently on the plate. Repeat with the rest.

Preparation time: 20 minute(s) active time, 4+ hour(s) in the refrigerator