This vanilla-scented, honey-sweetened Yogurt Panna Cotta is a dream to make. You can top it with honey-roasted strawberries, or just about anything else you like. And it only takes about 20 minutes of active time in your kitchen.
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Making Yogurt Panna Cotta
Gelatin gives panna cotta its characteristic bounce, and gelatin needs time to set. So begin making this recipe the day before you plan to serve it.
You’ll start first by softening, or blooming, your gelatin in a bowl with warm water. Next, you’ll warm the cream and honey together, and then whisk in the gelatin. Then, you’ll need to incorporate the gelatin into your yogurt.
So, just whisk that warmed cream, honey and gelatin straight into your yogurt. Then pour it into individual ramekins, and allow them to chill in the fridge until set. Top your yogurt panna cotta with honey-roasted strawberries (or anything else you like) and serve cold.
Yogurt Panna Cotta Recipe
Ingredients
Yogurt Panna Cotta
- 1/4 cup water
- 1 tablespoon gelatin
- 1 cup heavy cream
- 1/4 cup honey
- 3 cups yogurt
- 1/2 teaspoon vanilla extract
Honey-Roasted Strawberries
- 1 pound strawberries
- 2 tablespoons honey
Instructions
- Pour the water iin a small bowl, and sprinkle the gelatin over it, allowing it to soften about five minutes.
- Pour the cream into a small saucepan, and whisk in the honey. Warm the cream and honey over medium heat until bubbles begin to form along the walls of the pan, then whisk in the soften gelatin and water.
- While the cream and honey warm, spoon the yogurt into a large mixing bowl and whisk in the vanilla, continuing to whisk the yogurt until it becomes lighter, like whipped cream.
- Fold the cream, honey and gelatin into the yogurt, incorporating them well. Pour the yogurt into molds that hold about a half cup. Transfer them to the refrigerator and allow them to set overnight.
- While the Yogurt Panna Cotta sets, heat the oven to 400 F. Hull the strawberries, and then cut them lengthwise into strips about one-eighth inch thick. Transfer them into a mixing bowl, and coat them lightly with two tablespoons honey. Spread them in a single layer on a baking dish, and roast for fifteen minutes or until darkened and slightly caramelized.
- To serve, pull the panna cotta out of the refrigerator and spoon strawberries over them.
Nutrition
This spring I roasted strawberries this way. They were incredible. The closest thing to jam without all the sugar. So as the summer moved along and other fruits came on, I started roasting those the same way. I have tried brambles (they are a bit seedy, but I don’t mind) and now blueberries. They are incredible too. Just had roasted blueberries on my spelt sourdough toast this morning and am making a new batch of roasted blueberries. Their season will pass soon. I don’t know how long the roasted berries will keep in the frig; I suppose at least a… Read more »
What a wonderful idea to roast the blueberries. I’m going to try that, too.
Your website is my favorite food and lifestyle site of all time. Your concept and your content are brilliant and speak to what I value in life: making everything from scratch and appreciating where your food comes from and at what cost. Thanks for all you do and keep doing it please !!
What a delicious recipe. I added some ginger syrup and vanilla stevia since I like it a bit sweeter. Also used 1/2 honey 1/2 ginger syrup to roast strawberries……added 2 tsp chopped fresh basil after roasting. AMAZING. Would love to see nutrition info for your recipes though!