Strawberry panna cotta recipe with Greek yogurt

5 from 2 votes

Strawberry panna cotta recipe with Greek yogurt

This strawberry panna cotta recipe with yogurt is a healthier alternative to the famous Italian classic dessert! The vanilla bean extract gives it its characteristic aroma which pairs perfectly with the simple strawberry sauce.

Prep Time25

Cook Time15

Total Time40

Course: Dessert, Sweet

Cuisine: gluten-free, Italian, Mediterranean

Servings:

Calories: 425kcal

Author: Makos

Ingredients

For the yogurt panna cotta

2 tablespoons cold milk (or cold water)
2 teaspoons (10 grams) unflavored gelatin in granules
1 cup (250 grams) milk cream
½ cup (100 grams) sugar
3 tablespoons (65 grams) honey
2 cups (500 grams) unflavored Greek yogurt
3 teaspoons vanilla extract

For the strawberry sauce

1 cup strawberries, chopped
⅓ cup (66 grams) sugar
2 teaspoons cornstarch
2 tablespoons cold water

Instructions

Lightly oil 5 molds/ramekins 6oz (180ml) capacity or 7 molds/ramekins 5oz (150ml) capacity (you can also serve the panna cotta in glasses - no need to oil them in this case)
Bloom the gelatin: In a small bowl pour 2 tablespoons of the cold milk, add the gelatin, stir it to combine and let it bloom.
Make the Panna Cotta: Transfer the milk cream and the sugar to a small pot and heat over medium heat until the mixture is steamy and the sugar is dissolved. Remove from the heat, add the bloomed gelatin and stir until dissolved.
Transfer the yogurt, the honey and the vanilla to a bowl and mix well. Gradually add the milk mixture while mixing with a whisk or a spatula.
Fill the molds: When everything is combined, divide the mixture into the ramekins and refrigerate for 4-6 hours or until firm to the touch.
Make the sauce: Transfer the strawberries and the sugar to a saucepan and heat until the sugar is melted and the strawberries release their juices.
Transfer the cornstarch and the cold water to a small bowl and mix well. When the berries start to boil, add 1 tablespoon of the cornstarch mixture and stir until the sauce is glossy.
If you want the sauce thicker add the rest of the corn flour and stir again for 1-2 minutes. Remove from the heat and let the sauce cool.
Serve: If you choose to unmold the panna cotta, run a knife through the edge of the molds and heat them for a couple of seconds by dipping them half-way for 10 seconds into hot water. Invert onto plates and help them unmold with the knife.
Top with the strawberry sauce and serve.

Notes

You can use a mix of red fruits instead of strawberries.

If you use 5oz (150 ml) capacity ramekins the calories per serving are 304.

Nutrition

Calories: 425kcal