Panna cotta is an Italian dessert made with gelatin and cream that sets like custard. In this version, we swap in yogurt for some of the cream. It lends a delicious tang and a good amount of protein and gut-healthy probiotics, too. Strawberries, roasted with a touch of honey, add a lovely jammy note. For easier assembly, you can roast the strawberries up to 3 days in advance and store them in an airtight container in the fridge.
Serves 6
- 1/4 cup water
- 1 tablespoon gelatin
- 1 cup heavy cream
- 1/4 cup honey
- 3 cups yogurt
- 1/2 teaspoon vanilla extract
- 1 pound strawberries
- 2 tablespoons honey
Pour the water into a small bowl. Sprinkle the gelatin over it and let sit for 5 minutes, allowing it to soften.
Whisk the cream and honey together in a saucepan over medium heat until bubbles begin to form along the walls of the pan, then whisk in the softened gelatin and water. Remove from heat and allow to cool until lukewarm.
Spoon the yogurt into a large mixing bowl and whisk in the vanilla. Continue to whisk the yogurt until its texture lightens, like whipped cream. Fold the lukewarm cream mixture into the yogurt, incorporating them well.
Pour the yogurt into the molds. Cover tightly with plastic wrap, and then transfer to the refrigerator to set overnight.
Once the panna cotta has set, preheat the oven to 400 degrees Fahrenheit. Hull the strawberries and slice them about one-eighth inch thick. Transfer them to a mixing bowl and coat lightly with 2 tablespoons of honey. Spread them in a single layer on a baking dish and roast for 15 minutes or until darkened and slightly caramelized. If not assembling right away, store the strawberries in an airtight container in the fridge for up to 3 days.
To serve, uncover the panna cotta and top each with a spoonful of strawberries. Store any leftovers in the refrigerator for up to 3 days.
