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1
In a small heatproof bowl, mix 1 teaspoon of the gelatin granules into 1/4 cup half-and-half. Allow the gelatin mixture to sit for at least 5 minutes.
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2
In a separate medium bowl, mix the yogurt and sugar together.
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3
Heat the remaining half-and-half in a saucepan until scalding hot (but not boiling), then pour it 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 it with a clean towel.
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4
Pour the half-and-half mixture into the yogurt mixture and blend again until smooth. Pour the liquid yogurt panna cotta into four 6 ounce ramekins or short wide mugs.
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5
Cover and refrigerate for at least two hours.
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6
Once the panna cotta sets, combine the blackberries, water, 3/4 teaspoons of gelatin, maple syrup, pinch of salt and orange zest in a small saucepan. Bring to a boil, then lower the temperature and simmer for about 5 minutes to thicken. Then remove it from the heat.
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7
Allow the blackberry gel to cool for 10 minutes. Then spoon it evenly over the tops of the yogurt panna cotta cups.
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8
Return to the fridge and chill another two hours minimum.
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9
Serve as is, or remove from molds. To remove the panna cotta from the molds: Run a sharp knife around the rim of each cup. Fill a small bowl with hot water. Then hold each cup in the water for approximately 30 seconds. Place a dessert plate over the top of the mold and flip it over. You may have to wait a few moments for the panna cotta to release, plopping gently on the plate. Repeat with the rest.
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10
Preparation time: 20 minute(s) active time, 4+ hour(s) in the refrigerator
