Red Currant Bakery

Fruit Juice
0 In a medium bowl, stir together the berries and granulated sugar. Cover with a lid or plastic wrap and leave it to sit for 30 minutes. If using blackberries cut them in half first and if using fresh blueberries, give them a slight smash with a fork.
2 While the fruit sits, move onto the gelatin and heavy cream.
Panna Cotta
4 In a large heat safe mixing bowl add in the cold water. Sprinkle the powdered gelatin on top and stir to combine. Leave it to sit for 5 minutes to firm up and gel.
5 Heat the heavy cream in a small sauce pot over medium low heat until steaming.
6 Remove from the heat and pour over the gelatin. Whisk until smooth.
7 Add in the greek yogurt, vanilla, and salt and whisk until smooth.
8 Last but not least, blend the fruit and sugar in a blender until smooth. Strain it through a fine mesh sieve into the bowl with the heavy cream and yogurt.
9 Whisk again to combine.
10 Pour the berry, yogurt, panna cotta into whichever mold you've chosen. You can use anything from individual ramekins to a bundt pan.
11 Drape a piece of plastic wrap over the surface of the panna cotta and place it in the fridge to set over night.
Removing/Serving the Panna Cotta
13 The key to getting panna cotta out of a mold is to slightly melt the mixture wherever it touches the mold.
14 Pour hot but not boiling water into a bowl large enough to lower your molds into.
15 Depending on the material of your mold you'll need to leave it in the water for a varying amount of time. Just stay the course and don't get impatient.
16 Place the cake stand or plate upside down over the mold. While holding onto both, flip them over and the panna cotta will flop out. *Some people say it's helpful to slightly push on one edge to loosen the suction - I've never really found that to work but you can absolutely try it.
17 Serve immediately.