Sliced strawberries and crunchy granola make sweet toppings for silky-smooth panna cotta.
Ingredients
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1 envelope (¼ ounce) unflavored powdered gelatin
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1 ½ cups heavy cream
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⅓ cup sugar
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Pinch of coarse salt
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1 container (17.6 ounces) plain Greek yogurt
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½ teaspoon pure vanilla extract
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Sliced strawberries and granola, for serving
Directions
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Sprinkle gelatin over 1/4 cup water in a bowl; let soften, about 5 minutes. Heat 1 cup cream, sugar, and salt in a saucepan over medium, stirring until sugar is dissolved. Remove from heat; stir in gelatin.
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Whisk together yogurt and remaining 1/2 cup cream in a bowl. Whisk in gelatin mixture and vanilla. Divide among 8 shallow 6-ounce dishes. Refrigerate until set, at least 1 hour and up to overnight. Serve, with berries and granola.