3-Ingredient Raspberry Greek Yogurt Panna Cotta

Ingredients

• 150 ml (2/3 cup) double cream
• half a 3-ounce package of jelly crystals 
• 150 grams (3/4 cup) Greek yogurt
• a few fresh raspberries to decorate

Instructions

1. Melt the jelly crystals into the cream in a saucepan on a low to medium heat.
2. Remove from the heat, then slowly stir in the yogurt.
3. Pour into teacups, glasses or ramekins, then cover and refrigerate for at least 1 hour (2 hours or more or even overnight is better).
4. Decorate with the fresh raspberries just before serving.

Notes

• *I used half a 135-gram pack of jelly cubes (in the UK). I've attempted to adapt the recipe Australia (I understand jelly crystals is sold as powder/gelatin mix, not cubes as in the UK). I'm pretty sure this will work just as well using the jell-o powder, but please let me know if it doesn't and we'll think again!
• You can play with the amounts of cream and yogurt, so long as you use about 300ml / 1¼ cups altogether.
• Don’t like too much of a yogurty flavour? Just replace some of it with more cream!
• Of course, you can also experiment with different jelly flavors. How about strawberry, lemon, or passion fruit?