Yogurt Panna Cotta with Strawberry and Honey
Servings 6 people
Ingredients
- 1 package unflavored gelatin (0.25-ounce)
- 1 cup plus ¼ cup cold milk
- ½ cup heavy cream
- ½ cup sugar
- ¼ teaspoon vanilla bean paste or vanilla extract
- 1 cup plain low-fat Greek yogurt
- 6 – 7 fresh strawberries
Honey syrup:
- 1/3 cup honey
- 1/3 cup water
Instructions
- Start by picking 6 (½ cup) glass cups, containers or silicone mold. Set aside.
- In a small bowl, add ¼ cup cold milk. Sprinkle the gelatin over and whisk for 10 seconds. Set aside for 10 minutes to soften.
- In a medium saucepan over medium-low heat, whisk together 1 cup milk, heavy cream, sugar, vanilla and soften gelatin. Cook the mixture until warm through, and both sugar and gelatin have dissolved, about 170˚F, whisking occasionally. Do not bring to a simmer or boil. Remove from heat to cool until just a little warm, about 20 minutes.
- In a large bowl, add the yogurt and whisk to loosen up. While whisking, slowly add the warm milk. Whisk until smooth. Divide the mixture into the chosen containers. Chill the panna cotta uncovered in the fridge until set, at least 4 hours. Cover with plastic wrap once cooled.
- For the syrup, combine honey and water in a small pot. Bring to just a simmer over medium heat. Set aside to cool to room temperature. Transfer to an airtight container and chill in the fridge until ready to use.
- When ready to serve, cut 3 strawberries into halves and the rest into ¼-inch cubes.
- To assemble, remove the panna cotta from mold if needed. Top each serving with about 1 teaspoon strawberries cubes, half a strawberry and drizzle with about 1½ tablespoons honey syrup. Serve cold.
Notes
- For the yogurt, I used Fage Total 2%.
- For the honey, I used raw honey. Some honey in supermarket is not pure honey, it may contain corn syrup. Look for “raw honey”. It’s 100% honey with more flavors and more health benefits.
- Tips for unmolding: Run a thin knife carefully around the sides of a ramekin (just the top part, not all the way to the bottom. Dip the ramekin in the medium bowl of warm water up to the rim, for 3 seconds. Invert onto a plate and unmold.