Yoghurt Panna Cotta with Strawberry Sauce

Yoghurt panna cotta

• 4 gelatine leaves
• 50ml lemon juice
• 350ml heavy cream
• 110gr sugar
• 500gr full-fat yoghurt
• 1tbsp vanilla bean paste or a vanilla pod
  

Strawberry sauce

• 250gr fresh or frozen strawberries
• 1tbsp lemon juice
• 1tsp vanilla
• 3tbsp sugar

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Panna Cotta

1. Place your gelatine sheets in cold water
2. In a saucepan over medium-low heat, heat your sugar, cream, vanilla and lemon juice until the sugar has fully dissolved
3. Once the sugar is dissolved, squeeze out any excess water from the gelatine leaves and add them to your hot cream. Stir until the gelatine is completely dissolved and take off the heat
4. Add the mixture to your full-fat yoghurt and stir to combine. Pour into your mould or a fancy glass and leave in the fridge to set for at least 4 hours or overnight
   

Strawberry Sauce

1. Place all your ingredients in a saucepan over medium heat. Gently bring it to a boil while constantly stirring. The strawberries will start to break down and this is where you can control the chunkiness of your sauce
2. Let it simmer for about 10-15 minutes, depending on how thick you like your sauce
3. Take it off the heat and let it cool completely. The sauce will stay fresh in an airtight container in the fridge for 3 to 4 days
   

Serving

1. Turn the Panna Cotta’s out on a plate and top with your strawberry sauce. Add a little mint leave for decoration and dig in! 

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