STRAWBERRY YOGURT PANNA COTTA
“The secret lies in the love and the effort the maker puts into the creation. It really is a simple dessert to make. There’s nothing to it.”
Maria Olivas
Have finally found the time to post this lovely strawberry yogurt panna cotta which I made when my blogger friend Nachiketa was visiting. She came in to spend some time with me, & we did a whole lot of fun stuff that day , including cake & cupcake decoration. 
You can find the cake decoration post here. That day, we had a really hurried lunch, which we finished off with this simple, yet sublime, dessert which I made in a bit of a hurry. I randomly put in ingredients because I was really pressed for time the previous day, but made a note of them on a scrap of paper just in case it came out alright. I’m glad I did!! Panna cotta is traditionally a dessert. Born in the Piedmont dairy country of northeast Italy, panna cotta is a soft, creamy, eggless custard whose name translates as “cooked cream.” Despite its luxurious texture and elegant presentation, panna cotta is simple to prepare: heat some heavy cream, add sugar, softened gelatin, and flavorings, and then chill until set. And though the name means cooked cream, many recipes are reinterpreted with other dairy products, including plain milk, creme fraiche, buttermilk, yogurt, sour cream, cream cheese, and mascarpone cheese. Some recipes include panna cotta made with vegetable purees, such as Cauliflower Panna Cotta with Truffle Oil, and panna cotta made with a variety. Panna Cotta has to be part of my current strawberry overdrive, as we’ve been surprised with the extended availability of the passionate berry this Spring. It’s been a bonanza since the market is still flooded with them, & I’m making the most of this rare opportunity. The weather has been fabulous so far as the summer heat is yet to set in, & it thundered & rained for a larger part of today. Todays soccer league finals were carried out in slushy wet ‘fun-for-the-kids’ fields! This panna cotta came out beautifully. Vera @ Baking Obsession rightly said on her Yogurt Panna Cotta post, the amount of gelatin is the deciding factor. Too much & you can be chewing elastic, too little & it won’t set. I find my panna cotta tends to set better after an overnight rest, so that’s one thing I always do. It also helps to get one thing done in advance & out of the way, if you have company visiting the next day.
You can find the cake decoration post here. That day, we had a really hurried lunch, which we finished off with this simple, yet sublime, dessert which I made in a bit of a hurry. I randomly put in ingredients because I was really pressed for time the previous day, but made a note of them on a scrap of paper just in case it came out alright. I’m glad I did!!
Panna cotta is traditionally a dessert. Born in the Piedmont dairy country of northeast Italy, panna cotta is a soft, creamy, eggless custard whose name translates as “cooked cream.” Despite its luxurious texture and elegant presentation, panna cotta is simple to prepare: heat some heavy cream, add sugar, softened gelatin, and flavorings, and then chill until set. 
And though the name means cooked cream, many recipes are reinterpreted with other dairy products, including plain milk, creme fraiche, buttermilk, yogurt, sour cream, cream cheese, and mascarpone cheese. Some recipes include panna cotta made with vegetable purees, such as Cauliflower Panna Cotta with Truffle Oil, and panna cotta made with a variety. 
Panna Cotta has to be part of my current strawberry overdrive, as we’ve been surprised with the extended availability of the passionate berry this Spring. It’s been a bonanza since the market is still flooded with them, & I’m making the most of this rare opportunity. The weather has been fabulous so far as the summer heat is yet to set in, & it thundered & rained for a larger part of today. Todays soccer league finals were carried out in slushy wet ‘fun-for-the-kids’ fields! 
This panna cotta came out beautifully. Vera @ Baking Obsession rightly said on her Yogurt Panna Cotta post, the amount of gelatin is the deciding factor. Too much & you can be chewing elastic, too little & it won’t set. I find my panna cotta tends to set better after an overnight rest, so that’s one thing I always do. It also helps to get one thing done in advance & out of the way, if you have company visiting the next day.
STRAWBERRY YOGURT PANNA COTTA
Ingredients:
1 cup curd cheese – 1 cup (made by hanging yogurt for 24-48 hours in the fridge)
200ml low fat cream (25% fat)
1/2 cup sugar
200gms strawberries; hulled & quartered (save a couple for garnishing if you like)
1 tsp gelatin
1/4 cup milk (at room temperature)
Ingredients:
1 cup curd cheese – 1 cup (made by hanging yogurt for 24-48 hours in the fridge)
200ml low fat cream (25% fat)
1/2 cup sugar
200gms strawberries; hulled & quartered (save a couple for garnishing if you like)
1 tsp gelatin
1/4 cup milk (at room temperature)
Method:
Sprinkle the gelatin over the milk in a small bowl, & leave to soften.
Whip the hung curd well 1/2 cup a cup of sugar. Add the strawberries & blend with the immersion blender.
Simmer cream for 5-7 minutes till it comes to a boil. Take off heat & stir in the gel till completely dissolved.
Strain into a big bowl & blend in the yogurt strawberry mixture. Cool to room temperature & pour into serving glasses / bowls.
I added a tsp of a mixture of coulis & strawberry jam an hour into setting, which found it’s way to the centre of the panna cotta. This is optional, but does give each spoonful a delicious kick!
Leave to set in the fridge for 4 hours, or better still overnight. Top with either some strawberry coulis or a sprig of mint leave & strawberry slices.
This makes 6-8 goblets.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
55 Comments
Manger La Ville
This panna cotta looks delicious
Sweetiepie
wow!The yogurt looks delicious.I like the chocolate cake decoration.:)Beautiful pics!
toontz
Oh, the panna cotta looks so refreshing and pretty! The strawberries are just starting to come into the stores around here, so I will bookmark this page. Great job!
Snooky doodle
these look fantastic. I d like to try panna cotta but I ll have to wait till strawberries are a bit cheaper here. Must be so creamy and delicious. Good you wrote the ingredients would have been a pity losing this wonderful recipe .
Soma
I had been waiting for this. This is so much better than using full cream which i did last time i made pannacotta.
Hélène (Cannes)
I love panna cotta and italian cooking. You know, we’re not far from Italy … Your pannacotta looks delicious … and you seem very good in cake decorating as well ! ;o)
Have a good day !
Hélène
Maya
Panna cotta looks lovely. Sounds like the both of you had a good time.
noble pig
I just love all the pink..it’s beautiful and refreshing! Would love to dig in with a spoon.
Kuyerjudd
Wow. Your Panna Cotta looks really great. I look forward to trying out the recipe that you posted. By the way, your pictures look perfect! I mean, just staring at the pictures of your raw ingredients makes me hungry :).
Bharti
Lovely! I really wanna make this but don’t eat gelatin..I have some agar agar, may be I’ll experiment with it.
Donna-FFW
This looks so very delicious, the pink is so pretty!! Nice and creamy too!!
Reeni♥
It looks velvety smooth and creamy delicious!! Such a pretty color, perfect for Spring.
A_and_N
The colour is gorgeous, Deeba. And I really want to try this with agar-agar. A is trying it out, I think.
Arwen from Hoglet K
You’re lucky having a long strawberry season, and this sounds like a great way to use them. I still haven’t tried the hung yoghurt, but this is another reason to do it.
Jacque
Mmm, it looks wonderful! What a lovely shade of pink.
I think I would love it 🙂
giz
So pretty and delicate looking. It so reminds me of spring.
wütende Bäckerfrau
Ah, these are just lovely. I’ve actually only made one panna cotta in my life, a chocolate one, which was pretty intriguing for me, I should give these ones a shot.
Awesome job.
Lauren
Looks absolutely delicious and creamy! Question: What is low fat cream, and is there an alternative? Can I use real organic cream in place of this?
Great blog!
Divya Kudua
Panna cotta looks delectable Deeba..I’ve been wanting to make panna cotta since long..not able to decide which one to choose from your collection!!
Happy cook
I have guest commming next week for dinner and if the strawberry season was here i would have sure made this for them as i love pannacotta.
When the strawberry season is here and
If i don’t add the curd cheese can i add cream instead?
But then maybe i will have to add more gelatine?
Clumbsy Cookie
I love the lighter version of your pannacotta! Looks beautiful with such a sweet color! Your pictures are more gorgeous everytime!
Hopie
Hi Deeba! I’m very much enjoying discovering your blog. Your photos are gorgous. I love the decoration on the cake and the panna cotta sounds wonderful 🙂 Now I’m craving straweberries…
Sheetal
Hi Deeba !!!!
I really admire your baking skills and u have truly inspired me to start my own blog.
U are good @ everyhting, be it photography, baking, being a super mom . Hats Off to you. To tell you the truth , ur blog inspired me to buy a oven and immediatly tried ur Zebra Cake which won me accolades from every one,Nonetheless , it was tasty but everyone was wondering about the stripes.Especially my nephew , he was so excited about the zebra lines. I was planning to take the pictures , but the ever enthusiastic foodies did not allow me that much time .
Thanks a ton dear .
Marija
Such an extraordinary panna cotta! Very beautiful!
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Núria
I hope you are not mad at me Deeba! I haven’t been visiting lately, but you were on my mind 😀
Your panacota looks awesome and delicious, very similar to the strawberry mousse I made some days ago. I love it when all these “good weather” fruits start to show up!!!
Hugs sweetie!
Proud Italian Cook
Deeba, I have to make this! Did you use a lowfat yogurt, and a lowfat sour cream?
5 Star Foodie
This looks delightful and so pretty! Great recipe!
Kevin
That looks so good! Great photos!
Zita
Ooh…Deeba, so sweet and pretty in pink, love light panna cotta:)
Bellini Valli
Beautiful as always Deeba:D
burpandslurp
this looks SO delicious! I love the yogurt in it! somehow it makes this seem so much healthier, enough to eat for breakfast!
how do you get such amazing pics? your photography is crazy-incredible!
familiabencomo
Gorgeous photos!!! I love what you’ve done here. Always amazing. The strawberries are appearing at every street corner now so I have no excuse NOT to make this. Thank you for sharing, bella.
Tanti baci, Amy
The Blonde Duck
I don’t believe you. That had to take longer than five minutes.
Muneeba
My niece would love this – she’ll anything with strawberries in it. And she’s never had panna cotta, so this will be a good dessert to make with her. Thks!
Darius T. Williams
I’m loving this panna cotta – really!
Talita
Wow! Great pics! Everything looks so delicious, so fresh!
Dragon
These look so creamy and good. Another masterpiece. 🙂
Maria
The perfect dessert for Spring!
Nachiketa
yippppeeeee…… I just loved what I ate…. it was StrawberryliciouS …..
Am a walking talking testimonial of what amazing stuff deeba does……. 🙂
Lunch at Deeba’s with yummy Strawberry Panna Cotta for dessert
Sunshinemom
What a beautiful presentation. I love the flowers and the girlie air around it too! Lovely stuff to beat the heat with:)
Miette
This panna cotta looks delicious ! And very cute too !!
Cheers,
Miette
Parita
Lovely dessert, looks delicious, I am planning to make the same using rasberries 🙂 will let you know, thanks.
The Food Librarian
This is so beautiful! So lovely and delicate.
Sylvia
Looks delicious and I love the soft pink color.And you right Gelatin is panacotta’s key
Gloria
Is beautiful dear Deeba as always!!!Love the pics!!! xxGloria
Helene
You know how to please the eye. Beautiful!
jillian
This looks delicious and incredibly elegant!
Nicisme
You’re making the most of the strawberry season I see! I love it when you can share food and cooking with friends, did I tell you I am on my way over??!!
Not today though as it’s April 1st! 😉
Namratha
That is one stunning panna cotta Deeba; loved the cake too! 🙂
Arfi Binsted
I definitely go with this one, although I may want to replace the cheese with soy milk only hehehe… The colour is so miraculously pretty pink!
Rising from my Ashes
I know exactly where to start and love your excellent presentation.
Purnima
Wow..the pink is truly getting to me! Loved this lovely y.c+s.b pannacotta! Looks heavenly!
Twinsy Rachel Abraham
Deeba:
I made this for my daughter’s bday lunch.. was enchanted by the lovely color n since strawberry season was over, I put some tomatoes in there, n voila i got the color :)))) n was well liked by everyone 🙂 Also added some strawberry coulis on top of the dessert while serving n it kicked the taste (wat i added to the dessert, settled all the way down). The bday cake was chocolate buttermilk pound cake.. Once again, Tx a tonne for the lovely recipes n for keeping me inspired 🙂