Yoghurt Panna Cotta with Strawberry Sauce

A fresh and delicate dessert, the perfect finale after a big dinner. Always gotta end with something sweet! The addition of the yoghurt and the cream makes for a very fresh dessert. A light but still very satisfying dessert.

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What is panna cotta?

Panna Cotta is a no-bake dessert and means ‘cooked cream’, literally translated from Italian. It is a very classic Italian dessert and was probably one of the first I learned how to cook at Hotelschool! Gosh, Italy even knows how to do dessert right. Panna Cotta has a very creamy texture with a good wiggle to it. There are so many variations you can make on it too, think about coffee, caramel, chocolate, fruit, yoghurt, chai or a classic vanilla flavour. We love a versatile dessert 🤤

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How to get the Panna Cotta out of its mould

Okay, this is probably the ‘hardest’ part about making this Panna Cotta, getting it out of its mould. But… with this one tip, you’ll get it out in no time. To get it out of its mould without breaking, carefully run a knife around the edges of the panna cotta. Try not to get any water on the panna cotta itself, only on the outside of the mould. Then dip the mould in some hot water, which will slightly melt the outside of the panna cotta. Place the plate you will serve it on on top of your mould and turn it upside down in a confident motion and you should hear the panna cotta falling on the plate. 

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How do I keep Panna Cotta fresh?

You can keep your Panna Cotta stored in the fridge for at 3-4 days, just keep it sealed with plastic wrap. 

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Enjoy loves!