Instructions

• Sprinkle the package of unflavored powdered gelatin evenly over 3 tablespoons of cold water in a small bowl. Let sit 5 minutes to bloom, until softened and slightly thickened.
• In a large saucepan combine 1 cup whipping cream, ½ cup sugar, and ¼ teaspoon kosher salt. Heat over medium-high, stirring occasionally, until the sugar is dissolved and the mixture is steaming with small bubbles at the edges (do not boil). Remove from heat.
• Stir in 1 teaspoon Vanilla Bean Paste.
• Whisk the bloomed gelatin into the warm cream mixture until the gelatin is completely dissolved.
• Place 10 ounces chopped white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is smooth and fully melted. Let the melted chocolate cool 1–2 minutes until warm but not hot.
• Whisk the melted chocolate into the warm cream-gelatin mixture until smooth and uniform.
• Whisk in 1-¼ cups plain Greek yogurt until fully combined and smooth. If the mixture feels very hot, let it cool briefly before adding the yogurt to avoid separation.
• Carefully pour the mixture into glasses or ramekins. Let cool to room temperature if still warm, then cover and refrigerate for at least 4 hours or overnight, until set.
• Garnish with raspberry sauce or fresh berries before serving, if desired.