Dominique Rizzo | Bespoke Food Tours

Need some culinary inspiration?

Download my FREE recipes
Check “My Taste of Sicily” Cookbook
Menu
  • About Me
    • Testimonials
    • Media Appearances
  • Food Tours
    • 2024 Sicily
    • 2024 Salina & The Aeolian Islands
    • 2024 Puglia
    • 2024 Morocco
  • Work With Me
    • Cooking Classes
    • Cooking Demonstrations
    • Recipe Development
  • Recipes
  • Blog
  • Contact
0

Strawberry Yoghurt and Vanilla Pannacotta

About 1 lt 6-8 pax 4-5 Depending on the size of glasses or cups you use

Easy

Prep 15 min Cook 20 min + Setting Time

Translated to cooked cream, pannacotta is a delicious Italian cooked set cream dessert that is adaptable to many flavours.

Here I have married thickened cream and tangy yoghurt with fresh sweet strawberries, freeze dried strawberries and vanilla. This is perfect for one of those prepare ahead desserts that you can just garnish with the strawberry salad when you are ready to serve.

Feel free to swap in raspberries, blue berries or mulberries instead of the strawberries or what ever you have on hand.

Strawberry Yoghurt pannacotta

Ingredients

  • 3 gelatine leaves or 1 ½ tsp of powder
  • 120ml water
  • 2 cups Greek Yoghurt
  • 2 cup Thickened cream
  • ½ cup sugar
  • ¼ cup freeze dried strawberries
  • ½  tsp vanilla essence

Strawberry salad

Makes 2 cups

  • 2 punnets of strawberries, chopped
  • 4 tblsp orange juice
  • Zest of 2 orange
  • 2 tsp sugar
  • Edible flowers for garnish

Recipe Steps

  1. For the strawberry salad , combine all the ingredients together and set aside to marinate for 20-30 minutes.
  2. To make the pannacotta, mix the gelatine according to instructions. Using a small saucepan, whisk the sugar, vanilla and 1 cup of cream over a low temperature until the sugar has dissolved. Whisk in the gelatine until dissolved, set aside.
  3. In a separate bowl combine the yoghurt with the remaining cream, and freeze dried strawberries, whisk the cream and gelatine mix into the yoghurt until smooth. Pour into moulds or glasses
  4. and refrigerate for a few hours or until slightly firm when pressed. Top with the strawberry salad.

Email me the receipe

  • info@dominiquerizzo.com
  • 07 3267 1667
Facebook Youtube Linkedin Instagram
Quick Links
  • About
  • Food Tours
  • Buy Cookbook
  • Cooking Classes
  • Recipes
  • Work With Dom
  • Blog
  • Contact
  • About
  • Food Tours
  • Buy Cookbook
  • Cooking Classes
  • Recipes
  • Work With Dom
  • Blog
  • Contact
Get 7 FREE Recipes

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.