The Recipe: Smooth Creamy Panna Cotta Yogurt with Perfected Strawberries

Serves 4

Panna Cotta has the consistency of a custard with two distinct differences: there are no eggs and the custard relies on gelatin to stabilize it. In Italian, panna cotta means “cooked cream”. Melt sugar and gelatin in hot cream to make custard. Here the cream is replaced with half-and-half and regular full-fat yogurt. The honey hardly sweetens it. Local strawberries soaked in a little sugar and lemon juice complement the refreshing custard. While panna cotta is often made in lightly oiled molds and then turned into dessert bowls, it is much easier to pour them into cups and cover them with berries. Assemble the panna cotta at least four hours before you plan to serve it. It’s a dreamy dessert with a beautiful, smooth white custard.

panna cotta

3 tablespoons cold water
1 Pack (2 12 teaspoons) unflavored powdered gelatin
1 cup half and half
2 tablespoons honey, or more to taste
1 1 teaspoon vanilla extract
2 cups full-fat plain yogurt (not Greek yogurt)

1. Have on hand 4 glass or ceramic mugs (6 ounces each) and a small tray that they will hold.

2. In a heatproof bowl large enough to hold all of the ingredients, pour in the water. Sprinkle gelatin on it. Briefly stir with a fork or a small whisk to submerge the gelatin in the water. Leave it for 5 minutes until softened.

3. In a bowl in the microwave or in a saucepan over medium heat, heat 1/2 cup and 1/2 cup for 1 minute, or until bubbles form around the edges of the bowl or pan.

4. Pour the hot half and half into the softened gelatin. Stir for 30 seconds to dissolve gelatin. When rubbing a few drops of the mixture between your fingers, you should not feel any granules. Add the remaining half and half a cup and a half with the honey and vanilla. Add the yogurt and whisk until the mixture is smooth. Taste the sweetness and add 1 tablespoon of honey if you like. The mixture should be fresh and not too sweet.

5. Divide the mixture into 4 cups. Place on tray, cover lightly with plastic wrap, and refrigerate for at least 4 hours, or until firm.

Strawberry

1 cup sliced ​​strawberry
1 sugar spoon
Squeeze of lemonade

1. In a bowl, mix strawberries, sugar and lemon juice. Gently stir. Leave the berries for 15 to 20 minutes, or until the sugar has dissolved.

2. Spoon the strawberries and their juices over the panna cotta cups.

Sally Basile Vargas

Serves 4

Panna Cotta has the consistency of a custard with two distinct differences: there are no eggs and the custard relies on gelatin to stabilize it. In Italian, panna cotta means “cooked cream”. Melt sugar and gelatin in hot cream to make custard. Here the cream is replaced with half-and-half and regular full-fat yogurt. The honey hardly sweetens it. Local strawberries soaked in a little sugar and lemon juice complement the refreshing custard. While panna cotta is often made in lightly oiled molds and then turned into dessert bowls, it is much easier to pour them into cups and cover them with berries. Assemble the panna cotta at least four hours before you plan to serve it. It’s a dreamy dessert with a beautiful, smooth white custard.

panna cotta

3 tablespoons cold water
1 Pack (2 12 teaspoons) unflavored powdered gelatin
1 cup half and half
2 tablespoons honey, or more to taste
1 1 teaspoon vanilla extract
2 cups full-fat plain yogurt (not Greek yogurt)

1. Have on hand 4 glass or ceramic mugs (6 ounces each) and a small tray that they will hold.

2. In a heatproof bowl large enough to hold all of the ingredients, pour in the water. Sprinkle gelatin on it. Briefly stir with a fork or a small whisk to submerge the gelatin in the water. Leave it for 5 minutes until softened.

3. In a bowl in the microwave or in a saucepan over medium heat, heat 1/2 cup and 1/2 cup for 1 minute, or until bubbles form around the edges of the bowl or pan.

4. Pour the hot half and half into the softened gelatin. Stir for 30 seconds to dissolve gelatin. When rubbing a few drops of the mixture between your fingers, you should not feel any granules. Add the remaining half and half a cup and a half with the honey and vanilla. Add the yogurt and whisk until the mixture is smooth. Taste the sweetness and add 1 tablespoon of honey if you like. The mixture should be fresh and not too sweet.

5. Divide the mixture into 4 cups. Place on tray, cover lightly with plastic wrap, and refrigerate for at least 4 hours, or until firm.

Strawberry

1 cup sliced ​​strawberry
1 sugar spoon
Squeeze of lemonade

1. In a bowl, mix strawberries, sugar and lemon juice. Gently stir. Leave the berries for 15 to 20 minutes, or until the sugar has dissolved.

2. Spoon the strawberries and their juices over the panna cotta cups.Sally Basile Vargas

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