Recipe Makes 4 servings
2 tsp unflavored gelatin
1 Cup heavy cream
1/2 Cup dark brown sugar
2 Cups plain yogurt
1/8 tsp salt
1 tsp vanilla bean
1/2 tsp cinnamon
1/4 tsp cardamon
1/2 Cup water
1/2 Cup strawberries
1/2 Cup raspberries
2 Tbsp brown sugar
Stir together gelatin and 1/4 cup of heavy cream in saucepan and let stand 1 minute to soften.
Bring to a simmer over moderate heat, stirring until gelatin is dissolved.
Add remaining 3/4 cup cream with brown sugar, vanilla bean, spices and return to a simmer, stirring until sugar is dissolved.
Whisk together yogurt and salt until smooth.
Pour in cream mixture and whisk until combined well.
Pour 8oz mixture into 4 large ramekins, chill covered, until firm, at least 8 hours.
To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water a few seconds.
Invert a plate over each ramekin and then invert panna cotta onto plates, gently lifting off ramekins.
Add strawberries, raspberries, brown sugar and water in sauce pan over medium heat and cook the make syrupy reduction.
Cool and serve on top of panna cotta.
Garnish with fresh raspberries.
Nutritional facts per serving (daily value): Calories 436kcal; Protein 7g (14%); Total Fat 26g (41%)(Sat. 16g (82%)); Chol. 98mg (33%); Carb. 46g (15%); Fiber 2g (8%); Sugars 41g; Calcium 231mg (23%); Iron 1mg (6%)