Polski 
This strawberry yogurt panna cotta is a light, creamy and refreshing dessert, perfect for warm days. Made with thick Greek yogurt, fresh strawberries and a touch of maple syrup, it’s served in glasses with an extra spoonful of yogurt and fresh berries for a simple yet elegant finish.
Serves 4.
Ingredients for the strawberry yogurt panna cotta:
- 420 g thick Greek yogurt
- 250 g strawberries, hulled
- 250 ml milk
- 80 ml (⅓ cup) maple syrup
- 2 teaspoons vanilla extract
- 9 g (3 teaspoons) powdered gelatine + 30 ml cold water
All the ingredients should be at room temperature.
Sprinkle the gelatine over the cold water, stir and leave to bloom for 10 minutes.
Place the Greek yogurt, strawberries, maple syrup and vanilla extract into a tall jug or bowl. Blend until completely smooth.
Heat the milk in a small saucepan until almost boiling, then remove from the heat. Add the bloomed gelatine and stir until fully dissolved. Leave to cool for a few minutes, then gradually stir the milk mixture into the strawberry mixture until well combined.
Divide the mixture evenly between 4 serving glasses or dessert dishes. Refrigerate for several hours, or preferably overnight, until set.
To serve:
- 4 tablespoons Greek yogurt
- a few fresh strawberries
Top each panna cotta with a spoonful of Greek yogurt and decorate with fresh strawberries.
Enjoy!
Recipe source: donnahay.com.au, adapted from the original recipe.
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