Yoghurt vanilla panna cotta with balsamic strawberries

Alright, get ready for a culinary adventure like no other! Dive right into the delightful journey of making Yoghurt vanilla panna cotta with balsamic strawberries. Not only is this a creamy, tangy dessert with a zesty twist, but it’s also a treat that’ll make your tastebuds dance in delight. Perfect for a refreshing summer dessert or a fancy dinner party, this dish will be the talk of the town. So, let’s get to it!

Ingredients for Yoghurt vanilla panna cotta with balsamic strawberries:

• Yoghurt: 1 cup (240ml)
• Heavy Cream: 1 cup (240ml)
• Vanilla Bean: 1 (or 1 tsp of pure vanilla extract)
• Gelatin: 2.5 tsp (12g)
• Sugar: ½ cup (100g)
• Water: 3 tbsp (45ml)

For the Balsamic Strawberries:

• Fresh Strawberries: 2 cups (300g), hulled and sliced
• Balsamic Vinegar: 2 tbsp (30ml)
• Sugar: 2 tbsp (25g)

Time:

• Preparation: 15 minutes
• Cooking: 10 minutes
• Setting: 4 hours

Serves: 4

Nutritional Facts Per Serving for Yoghurt vanilla panna cotta with balsamic strawberries:

• Calories: 270
• Proteins: 5g
• Carbohydrates: 28g
• Fats: 16g
• Sugars: 25g

Instructions for Yoghurt vanilla panna cotta with balsamic strawberries:

1. Start by preparing the Yoghurt vanilla panna cotta. In a small bowl, sprinkle the gelatin over the water. Let it sit for about 5 minutes to soften.
2. In a saucepan, heat the heavy cream, sugar, and vanilla (if you’re using a vanilla bean, split it and scrape the seeds into the pan). Heat until the sugar dissolves, but ensure it doesn’t boil.
3. Remove from heat, and whisk in the gelatin until it dissolves completely.
4. Let the mixture cool for about 10 minutes.
5. Once cooled, fold in the yoghurt gently ensuring a smooth mixture.
6. Divide the mixture among four serving glasses or molds.
7. Refrigerate for at least 4 hours, or until the panna cotta is set.
8. While your panna cotta is setting, prepare the balsamic strawberries. In a mixing bowl, combine strawberries, balsamic vinegar, and sugar. Let it sit for at least 30 minutes, occasionally stirring.
9. Once your Yoghurt vanilla panna cotta is set, top it with the balsamic strawberries, ensuring a generous amount on each.

Tips for Yoghurt vanilla panna cotta with balsamic strawberries:

1. If using vanilla extract instead of a vanilla bean, ensure it’s of high quality for the best flavor.
2. For a firmer panna cotta, add an extra half teaspoon of gelatin.
3. The balsamic strawberries can be prepared a day in advance and stored in the refrigerator.
4. Always ensure the sugar is completely dissolved in the cream to avoid a grainy texture.

Serving Suggestions for Yoghurt vanilla panna cotta with balsamic strawberries:

• Serve the Yoghurt vanilla panna cotta with balsamic strawberries chilled, straight out of the refrigerator.
• Pair with a light, fruity sorbet for an extra layer of flavor.
• Garnish with fresh mint leaves or a sprinkle of crushed pistachios for added color and crunch.

Yoghurt vanilla panna cotta with balsamic strawberries

Alright, get ready for a culinary adventure like no other! Dive right into the delightful journey of making Yoghurt vanilla panna cotta with balsamic strawberries. Not only is this a creamy, tangy dessert with a zesty twist, but it’s also a treat that’ll make your tastebuds dance in delight. Perfect for a refreshing summer dessert or a fancy dinner party, this dish will be the talk of the town. So, let’s get to it!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 4 hours hours 25 minutes minutes

Nutritions

Nutrition Facts

Yoghurt vanilla panna cotta with balsamic strawberries

Amount per Serving

Calories

270

% Daily Value*

Fat

 

16

g

25

%

Carbohydrates

 

28

g

9

%

Sugar

 

25

g

28

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Yoghurt: 1 cup 240ml
• Heavy Cream: 1 cup 240ml
• Vanilla Bean: 1 or 1 tsp of pure vanilla extract
• Gelatin: 2.5 tsp 12g
• Sugar: ½ cup 100g
• Water: 3 tbsp 45ml
• For the Balsamic Strawberries:
• Fresh Strawberries: 2 cups 300g, hulled and sliced
• Balsamic Vinegar: 2 tbsp 30ml
• Sugar: 2 tbsp 25g

Instructions

• Start by preparing the Yoghurt vanilla panna cotta. In a small bowl, sprinkle the gelatin over the water. Let it sit for about 5 minutes to soften.
• In a saucepan, heat the heavy cream, sugar, and vanilla (if you’re using a vanilla bean, split it and scrape the seeds into the pan). Heat until the sugar dissolves, but ensure it doesn’t boil.
• Remove from heat, and whisk in the gelatin until it dissolves completely.
• Let the mixture cool for about 10 minutes.
• Once cooled, fold in the yoghurt gently ensuring a smooth mixture.
• Divide the mixture among four serving glasses or molds.
• Refrigerate for at least 4 hours, or until the panna cotta is set.
• While your panna cotta is setting, prepare the balsamic strawberries. In a mixing bowl, combine strawberries, balsamic vinegar, and sugar. Let it sit for at least 30 minutes, occasionally stirring.
• Once your Yoghurt vanilla panna cotta is set, top it with the balsamic strawberries, ensuring a generous amount on each.

Notes

If using vanilla extract instead of a vanilla bean, ensure it’s of high quality for the best flavor.
For a firmer panna cotta, add an extra half teaspoon of gelatin.
The balsamic strawberries can be prepared a day in advance and stored in the refrigerator.
Always ensure the sugar is completely dissolved in the cream to avoid a grainy texture.
Serving Suggestions:
Serve the Yoghurt vanilla panna cotta with balsamic strawberries chilled, straight out of the refrigerator.
Pair with a light, fruity sorbet for an extra layer of flavor.
Garnish with fresh mint leaves or a sprinkle of crushed pistachios for added color and crunch.