Strawberry Panna Cotta Ingredients:

Panna cotta:

• Vegetable oil
• 2 T. plus 1 tsp. water
• 2 teaspoons (1 pkt.) unflavored gelatin (use 1 1/2 tsp if you prefer a softer texture)
• 1 c. plain whole-milk yogurt or buttermilk
• 2 c. whipping cream
• 1/2 teaspoon vanilla extract
• 1/2 c. sugar

Strawberries:

• 2 pints strawberries, hulled, thinly sliced
• 3 T. balsamic vinegar
• 1 T. sugar
• Optional: 1/2 teaspoon freshly ground black pepper

How To Make Strawberry Panna Cotta:

For panna cotta:

1. Lightly oil custard cups
2. Pour water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes.
3. Mix yogurt, 1-cup cream and vanilla in a large bowl.
4. Heat remaining 1 cup cream and sugar in a small saucepan over medium heat, stirring until sugar is dissolved and cream comes to a simmer. Remove from heat.
5. Add gelatin mixture to pan, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl.
6. Divide mixture among six 3/4-cup ramekins. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight or at least 4 hours.

For strawberries:

1. Toss strawberries, vinegar, sugar (and pepper if using) in large bowl to combine.
2. Let stand 30 minutes, tossing occasionally.

To serve: Run a small knife around the edge of each custard to loosen. Invert onto your serving plates then top with the strawberry sauce.

Continue to Content

Strawberry Panna Cotta

Print

Ingredients

• Vegetable oil
• 2 T. plus 1 tsp. water
• 2 teaspoons (1 pkt.) unflavored gelatin (use 1 1/2 tsp if you prefer a softer texture)
• 1 c. plain whole-milk yogurt or buttermilk
• 2 c. whipping cream
• 1/2 teaspoon vanilla extract
• 1/2 c. sugar

Instructions

For panna cotta:

1. Lightly oil custard cups
2. Pour water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes.
3. Mix yogurt, 1-cup cream and vanilla in a large bowl.
4. Heat remaining 1 cup cream and sugar in a small saucepan over medium heat, stirring until sugar is dissolved and cream comes to a simmer. Remove from heat.
5. Add gelatin mixture to pan, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl.
6. Divide mixture among six 3/4-cup ramekins. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight or at least 4 hours.

For strawberries:

1. Toss strawberries, vinegar, sugar (and pepper if using) in large bowl to combine.
2. Let stand 30 minutes, tossing occasionally.

Nutrition Information:

Amount Per Serving: Calories: 63Total Fat: 4gCarbohydrates: 4gProtein: 2g

~ Thanks Sam’s Club for this awesome spring time recipe! You can sample products from Sams during their Spring Taste of Sams.