Dominique Rizzo | Bespoke Food Tours
Strawberry Yoghurt and Vanilla Pannacotta
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.
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
- For the strawberry salad , combine all the ingredients together and set aside to marinate for 20-30 minutes.
- 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.
- 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
- and refrigerate for a few hours or until slightly firm when pressed. Top with the strawberry salad.