Yogurt Panna Cotta With Strawberry Coulis Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1/2 cup whole milk
  • 1 1/2 gelatin sheets, dissolved in enough cold water to cover
  • 1 1/2 cup cups plain, full-fat yogurt, strained in a colander for an hour prior to using
  • 1/2 pound pound fresh strawberries, cleaned and trimmed
  • 1/2 cup sugar, plus additional, if needed
Directions
  1. The panna cotta
  2. Place the milk and sugar in a saucepan. Bring almost to a boil over medium heat. Remove from heat and stir in the gelatin. Whisk well to combine so that the mixture doesn’t curdle. Add in the yogurt. Mix well to incorporate. Pour the panna cotta into a glass or ceramic container.
  3. Cover, place in the refrigerator and cool for at least two hours.
  4. The strawberry coulis
  5. Slice the strawberries. Place into a food processor and pulse until a sauce is formed. Taste. If not sweet enough, add a little more of the sugar. Store in the refrigerator until serving.
  6. To serve, drizzle the strawberry coulis on the panna cotta, or serve the coulis in a small container on the side.
  7. Italian cooking primer:
  8. To make traditional panna cotta, which originated in the northern region of Piemonte, use heavy cream instead of the yogurt.