It’s not because February 14 is Valentine’s Day, no not at all. I just wanted to use my leftover yogourt and I still had strawberries in the fridge.
I got this recipe from Canadian Living magazine. Since I don’t have unflavoured gelatin in my pantry, I added strawberry-flavoured gelatin instead.
2 cups sliced fresh strawberries
1/3 – 1/2 cup sugar (the original recipe calls for 1/3 cup splenda sweetener)
1 cup Balkan-style plain yogurt
4-5 tsp strawberry-flavoured gelatin (the original recipe calls for 4 tsp unflavoured gelatin)
3/4 cup half & half cream, 10% cream (the original recipe calls for 5% cream)
1 tsp vanilla powder
1 1/3 cup sliced fresh strawberries
2 tsp (the original recipe calls for 2 tsp splenda sweetener)
1 tbsp lemon juice (the original recipe calls for 1 tbsp balsamic vinegar), you can subtitute this for other syrups/sauces, such as blackberry syrup or chocolate syrup.
• In a blender, blend fresh strawberries, sugar and yogurt; strain into bowl. Set aside.
• In small bowl, sprinkle gelatin over ¼ cup (50 ml) of the cream; let stand for 5 minutes to soften.
• In small saucepan, heat remaining cream with vanilla powder over medium heat until steaming; stir in gelatin mixture until melted. Whisk into strawberry mixture. Pour into 60z (175 ml) ramekins or moulds. Cover and refrigerate until set, about 4 hours.
• Berries: In small bowl, combine strawberries with sugar; let stand for 10 minutes. Turn Panna Cottas out onto dessert plates. Top with berries, sprinkle with lemon juice.