I often go back to my basic recipe for panna cotta and just make little tweaks to it when we have guests over for dinner. This time I made a strawberry panna cotta with yoghurt, a sauce of strawberries and some lemon curd. The recipe I use is not a traditional panna cotta, which many find a little complicated to make, especially when using a traditional recipe with egg. This recipe is quite fresh compared to the traditional version since I use yoghurt. I also use gelatin, which is not correct if you wish to be authentic. But I love this recipe, so I will divert from a winning recipe any time soon. 🙂
Panna cotta is one of those desserts that you can easily prepare for a dinner party as it can be made the day before you are serving, ensuring that you can focus your time on the dinner before your guests arrive. It can also be made with numerous different flavors, both in the base and the sauce or topping. It is also possible to keep it fairly healthy by limiting the amount of sugar, and by using low fat milk and low fat yoghurt or quark instead of full fat products.
For this recipe, I used fresh strawberries to add flavor. As strawberries are not in season yet, meaning that the strawberries used were imported hot house grown berries, the flavor is not as vibrant as it can be. To emphasize the flavor a little, you can add a little bit of lemon juice to lift the flavor and make it a little bit more fresh. Using lemon curd to finish the dish also helps enhance the freshness of the flavors.
250 ml cream
250 ml milk
4 sheets gelatin
1 large tub yoghurt (approximately 800 ml)
1 vanilla pod (or proper vanilla extract)
1/2 tsp lemon juice
Soak the gelatin in cold water for 5 minutes. Put the milk and cream in a small saucepan and bring to the boil. (It is supposed to boil. Panna cotta basically translates to cooked cream). Take the pot off the heat, squeeze the water from the gelatin leave and dissolve it in the hot liquid.
Wash and remove the stem from the strawberries and mix them well in a food processor or blender until it is a thin mixture. Pour into a fine meshed sieve over the cream mix and work the juice through the sieve with a whisk or a spoon.
Whisk a little and the mix in the yoghurt. Whisk gently until well combined. Pour into serving glasses and put in the fridge to cool.
1 punnet strawberries
1/2 teaspoon lemonjuice
Clean the strawberries and remove the stem. Put them in a blender, add the lemon juice and mix to a sauce. If you want a sweeter variant, you can add some icing sugar.
Serve the chilled panna cotta with the strawberry sauce and a tablespoon of lemon curd.
This recipe makes for quite large portions, which I don’t mind if it has been a light dinner. However, you can easily stretch this recipe to cover 8-10 people depending on the size of the serving glasses.
This is a great spring and summer dessert and fits perfectly as a finish to a barbecue, dinner salad or tapas meal.