Panna Cotta with Strawberry Yogurt and Fresh Berries
This panna cotta sits on a milk-and-yogurt base, which makes it lighter and brighter than the classic cream-heavy Italian version. Swapping the cream for strawberry yogurt cuts the richness and adds a pleasant tang along with a pronounced berry flavor.
Panna cotta, literally “cooked cream,” comes from Piedmont in northern Italy, where it was traditionally set with cream and gelatin. Here the fruit yogurt lends a summery lightness, and the fresh strawberries folded into the mixture give little textural bites rather than one uniform custard.
Smart Swaps
- Always dissolve the gelatin in barely warm milk, never boiling. Boiling destroys its setting power and the dessert will not firm up.
- You can use powdered gelatin in place of sheet gelatin at the same weight, but let it bloom for the full 10 minutes.
- In winter, swap fresh strawberries for thawed berries, raspberries, or blackberries. The tartness of the fruit balances the sweet yogurt nicely.
Serve chilled, straight from the glasses. The finished panna cotta keeps in the refrigerator for up to two days; cover it with plastic wrap so the surface does not dry out.
Part of Italian cuisine — 24 more recipes in the section.
You might also like
Ingredients
Instructions
Soak the gelatin in cold water.
Gently warm the milk with the sugar in a saucepan, then stir in the softened gelatin and keep stirring until it dissolves completely. Remove from the heat and let cool.
Combine the milk mixture, strawberry yogurt, and 150 g of chopped fresh strawberries, and stir together. Divide among glasses and refrigerate for 2 to 3 hours.
Serve dusted with powdered sugar and garnished with berries and mint leaves.
Reviews
There are no reviews yet.