This is one of my favorite desserts and one of my favorite recipes. In fact, my love of panna cotta is one I share with my grandmother, who always says that the quality of a restaurant can be determined solely by the quality of its panna cotta. And so every time we find it on a dessert menu, we of course have to order it to see how the place compares! And trust me when I say that in this way, we have tried plenty of panna cottas! Not that I mind that at all. Anyone who knows me has never doubted that I always look forward to the dessert menu!
In this recipe, the classic Italian dessert panna cotta, or ‘cooked cream’, receives a wonderful modern twist from Greek yogurt. In my opinion, the yogurt only enhances this delightful sweet, and the strawberry compote brings all the flavors together beautifully. Though there are a few steps involved, they are all very simple; our panna cotta is incredibly easy to make and is sure to impress! It is the signature dessert of our restaurant!
As a little note, when judging panna cotta, it’s consistency should be neither too soft nor too firm, so that it can be easily divided with a spoon while still maintaining its shape. Read: don’t overdo the gelatin! And of course, you don’t have to have the strawberry sauce; panna cotta is also complemented perfectly by fresh berries, or simply honey. Hope you enjoy this recipe as much as we do!
Greek Yogurt Panna Cotta With Strawberry Compote
Yield: Eight 5 1/2 oz servings with sauce
1 packet of unflavored gelatin (2 1/2 tsp or 1/4 oz)
1/4 cup of water
2 cups of plain, full fat Greek yogurt
1 cup of whole milk
1 cup of heavy cream
1/3 cup of sugar
2 tbs of freshly squeezed lemon juice
For the strawberry compote…
19 oz of strawberries, washed and hulled
3/4 cup of sugar
1/4 cup of lemon juice
In a small bowl, whisk together the gelatin and water. Allow the gelatin to soften for 5-10 minutes.
In a measuring cup, whisk together the milk and heavy cream. Pour half of the mixture into a medium bowl with the Greek yogurt and whisk to combine.
Stir the sugar into the other half of the milk/cream mixture and transfer to a small saucepan over medium heat. Stirring constantly, bring the mixture just to a simmer. Add the water and gelatin mixture and whisk until the gelatin and sugar have completely dissolved.
Remove from the heat and, stirring constantly, pour the hot mixture into the yogurt mixture. Stir until well blended. Finally, add the lemon juice and whisk to combine.
There are two serving options for this panna cotta: in individual glasses or inverted on to a plate as shown here. If using the glasses, simply ladle the panna cotta into them and place in the fridge for at least 3 hours, or until the panna cotta has set. If you want to use plates, ladle the panna cotta into small containers with lids. Cover and refrigerate. When ready to serve, heat the containers gently over a small saucepan of simmering water and gently turn the panna cotta over on to a plate.
For the strawberry compote…
In a blender (with a few spoonfuls of water, if necessary) purée the strawberries until smooth.
Transfer the strawberries to a saucepan over medium heat, add the lemon juice and sugar, and bring to a simmer. Allow the sauce to simmer for 5-7 minutes, or until it has thickened. It should foam slightly and constantly make large bubbles.
Remove the compote from the heat and allow to cool completely before serving.
When covered, both the panna cotta and the compote will keep well in the fridge for up to a week.
Serve the panna cotta drizzled with the strawberry compote or with fresh fruit and honey.
Tip: As with all recipes, panna cotta turns out so much better if you use high quality ingredients. I think this is especially true for this dessert because it requires only a few things.
I have been making this panna cotta for a few years and am unable to find the recipe source. If the original recipe is yours, please let me know!
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