Vanilla Panna Cotta With Berry Compote

• 1/2 None vanilla bean
• 1/3 cup heavy cream
• 2 tbsp sugar
• 3/4 tsp unflavored gelatin
• 1/2 cup low fat plain yogurt
• 1 None cinnamon stick
• 1/2 cup frozen or fresh mixed berries

1. Scrape seeds from vanilla bean into small saucepan; discard bean. Add cream and 1 tbsp of the sugar to pan. Cook, stirring, on low heat, for 5 mins or until sugar dissolves. Sprinkle gelatin over 2 tbsp boiling water in small bowl; stir until gelatin dissolves. Stir gelatin mixture into cream mixture; cool for 5 mins.
2. Whisk yogurt into cream mixture until smooth. Pour into two 1/2-cup molds. Cover loosely with plastic wrap. Refrigerate for 4 hours or overnight until set.
3. For the berry compote, combine cinnamon stick, berries, remaining 1 tbsp sugar and 2 tbsp boiling water in small bowl; stir until sugar dissolves. Cover and refrigerate until required.
4. Just before serving, turn panna cotta onto serving plates. Discard cinnamon stick from compote; serve compote with panna cotta.

vanilla bean, heavy cream, sugar, unflavored gelatin, yogurt, cinnamon stick

Taken from recipes-plus.com/api/v2.0/recipes/35680 (may not work)