Yogurt Panna Cotta with Strawberries & Basil


Instead of baking something, I decided to make a lighter dessert this time around. I've made panna cotta many times before, and one of my favorite versions has buttermilk with a mix of cream which gives it a nice tang and makes it lighter too.  I was curious about the recipe in Sweet cookbook which had no cream at all but instead used a base of milk and greek yogurt. Why, apart from the sugar, this dessert is practically healthy! ;)


My past experience with Sweet cookbook recipes has taught me to go light on the sugar amounts listed. I stuck with the written amount this time around but could have easily cut it back by a third. When I make it again (and I will!), I will cut it back to make it even lighter.
The panna cotta is perfumed really well from the lemon peel and basil leaves. And served alongside some ripe fragrant strawberries, it's the epitome of spring! I might even call it breakfast along with some scrambled eggs.

Recipe adapted from Sweet, Yotam Ottolenghi & Helen Goh
Makes 8 servings

Ingredients:
2 3/4 cups whole milk
2 1/2 tsp gelatin
150 gm sugar (~3/4 cup)
shaved peel of 2 lemons
2/3 bunch basil, leaves picked (about 30 gm), plus set 10 aside for strawberry garnish
Olive oil for greasing
350 gm full fat greek yogurt (~1 1/3 cups)
1/4 cup lemon juice
300 gm strawberries (~10 oz)
2 tbsp confectioner's sugar



Instructions:
Take 1/4 cup of the milk in a small bowl and add the gelatin and mix it in. Set aside while you prep other stuff. Heat the rest of the milk with the sugar, lemon peel and basil leaves on high heat till it comes to a boil, stirring in between. Take it off heat and add the gelatin mixture and mix it in well. Grease eight small glasses with olive oil and set them aside. In a medium bowl, whisk yogurt with lemon juice till well combined. Slowly pour the milk through a strainer into this yogurt bowl and whisk it in slowly without incorporating too much air. Press on the basil and lemon peels to get every last drop of milk. Pour this into the eight glasses diving equally. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
An hour before serving the dessert, hull the strawberries and dice them (medium size) and add them to a bowl. Chiffonade the 10 basil leaves and add that to the strawberries along with 2 tbsp confectioner's sugar. Mix it in till well combined. Refrigerate for an hour till the flavors start to blend well. Using a thin paring knife, run it along the edge of each glass of pudding and invert it onto a dessert plate. Spoon some strawberries and serve. Enjoy!


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