420 g Greek Yoghurt
6 leaves Gelatine
250 g Strawberriesgreen tops removed and halved
2 tsp Vanilla extract
60 ml Maple syrup
250 ml Whole milk
It’s been a while since the last panna cotta but finally decided to try a new one with strawberries and I was very surprised of how quickly and easy it is to make panna cotta. It is very important not to boil the milk mixture, it is enough just to warm it to let the sugar and gelatin dissolve. I love the fact that you can make it a day before serving or even few days in advance.
I consider this dessert perfect for summer days, it’s elegant, and refreshing and you can always change the fruit, from strawberries to other berries, cherries, peaches or apricots. I will always consider this dessert when I will have guests invited for dinner especially because you can make it from the beginning in individual servings.
Remove the yoghurt from the fridge and set aside (to take off the chill).
Place the gelatin leaves in a bowl with cold water. Set aside for 5 minutes. Place the yoghurt, strawberries, vanilla and maple in a blender and blend until smooth.
Place the milk in a small saucepan over medium heat, stirring occasionally with a whisk, for about 2 minutes or until little bubbles start to appear (don’t let the milk come all the way to the boil). Remove from the heat, add the gelatine mixture and whisk for about 1 minute or until totally combined. Allow to cool for 5 minutes.
Carefully pour the cooled milk mixture into the blender with the yoghurt mixture and blend for 10 seconds (just to combine). Divide the mixture between 6 x ¾-cup-capacity (180ml) serving glasses and refrigerate for 2–3 hours or until set (it’s worth the wait!).
Remove the panna cottas from the fridge just before serving and, if you like, top each with some extra strawberries, a spoonful of yoghurt and a little maple.