Greek Yogurt Panna Cotta with Blueberry Confit, Lemongrass, and Valencia Orange

Recipe by Courtney McDonald

1/4 cup cold water

2 1/2 tsp. unflavored gelatin

2 cups heavy whipping cream

2 cups whole milk Greek yogurt

1/2 cup sugar

2 tbsp. local honey

Pinch of salt

Juice and zest of 1 Valencia orange (keep juice and zest separate)

1/2 cup water

1/2 cup sugar

1 tbsp. finely minced fresh lemongrass

1 pint fresh blueberries

Make the panna cotta a day ahead of serving

Place the 1/4 cup cold water in a shallow bowl and carefully sprinkle the gelatin over the surface. Allow the gelatin to “bloom” for about 5 minutes, or until soft. While gelatin is blooming, heat the cream to a simmer with the sugar in a small pot over medium heat. Stir until sugar has dissolved. Remove from the heat and whisk in the bloomed gelatin. 

In a medium mixing bowl, whisk the Greek yogurt with the honey and salt. Slowly add the hot cream mixture and whisk until smooth. Strain mixture through a fine-mesh strainer into a pitcher.  While still warm, pour the yogurt mixture into 6 individual serving bowls, leaving room to add the blueberry confit later. (Alternatively, you can use greased ramekins to be unmolded, or 1 large serving bowl to be served family-style.) Let cool at room temperature for about 30 minutes, then cover and refrigerate overnight to set.

Make the blueberry confit

In a medium heavy-bottomed shallow pan, heat the remaining 1/2 cup water, sugar and lemongrass over medium-high heat.  Bring to a boil, reduce heat to low and simmer until sugar mixture has thickened, but do not caramelize. Add the Valencia orange juice and again reduce until very thick but not caramelized (pan may splatter a bit). Add the blueberries. Increase the heat to medium-high and cook, stirring constantly, just until blueberries begin to “pop,” 3-5 minutes. Remove pan from the heat and allow blueberries to cool to room temperature.

To serve

Top each chilled panna cotta with a spoonful of blueberry confit and cooking liquid. Garnish with a sprinkle of the reserved Valencia orange zest and serve immediately. Serves 6.