Maple Yogurt Panna Cotta With Blackberry Gel

• 1 cup half and half
• 1 packet unflavored gelatin, divided
• 1/4 cup granulated sugar
• 2 - 6 oz. cups Brown Cow Maple Cream Top Greek Yogurt
• 1 1/3 cup blackberries (fresh or frozen)
• 1/4 cup water
• 3 Tb. maple syrup
• 1 pinch salt
• 1/2 tsp. orange zest

1. In a small bowl, mix 1 tsp. gelatin granules into 1/4 cup half and half. Allow the gelatin mixture to sit for at least 5 minutes.
2. In a separate medium bowl, mix the yogurt and sugar together.
3. Heat the remaining half and half until scolding hot, then pour 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 with a clean towel.)
4. Pour the half and half into the yogurt mix and blend again until smooth. Pour the liquid yogurt panna cotta into 4 - 6 oz. ramekins or short wide mugs.
5. Cover and refrigerate for at least two hours.

unflavored gelatin, granulated sugar, brown cow, blackberries, water, maple syrup, salt, orange zest

Taken from www.epicurious.com/recipes/member/views/maple-yogurt-panna-cotta-with-blackberry-gel-52863021 (may not work)