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Strawberry Yogurt Panna Cotta With Strawberry Mousse

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Anita Porterfield | Bandera EC

Traditional panna cotta (Italian for “cooked cream”) is made with heavy cream. In this recipe, Greek yogurt creates a similarly rich texture and adds an appealing tangy flavor. Fluffy strawberry mousse takes this panna cotta to the next level. Porterfield serves hers in wine glasses, but Mason jars or bowls also work well.

Panna Cotta
1 packet unflavored gelatin
1/4 cup room-temperature water
1 cup heavy cream
1/3 cup sugar
Seeds of 1 vanilla bean
16 ounces plain Greek yogurt
4 ounces fresh or frozen strawberries, puréed
8 tablespoons strawberry whole-fruit preserves for topping

Strawberry Mousse
1 packet unflavored gelatin
1/4 cup room-temperature water
1/4 cup very hot water
1 cup of superfine or powdered sugar
4 ounces heavy cream, whipped
8 ounces fresh or frozen strawberries, puréed
Sliced strawberries, for garnish

1. Panna Cotta: In a small bowl, bloom gelatin in water. In a small, heavy saucepan, bring cream, sugar and vanilla seeds to a simmer, stirring until the sugar dissolves. Do not boil. Remove from heat and stir bloomed gelatin into the cream mixture. Cool to room temperature.

2. Whisk the yogurt in a bowl until smooth, then add it to the cooled gelatin mixture. Stir in puréed strawberries. Mix well.

3. Divide mixture evenly among eight wine glasses and chill until firm, about 2 hours. When set, spread 1 tablespoon of preserves on top of each, then return to refrigerator.

4. Strawberry Mousse: In a medium bowl, bloom gelatin in room-temperature water. Add hot water and stir until gelatin is completely dissolved. Add sugar and mix thoroughly. Cool mixture until it begins to thicken.

5. Gently fold whipped cream and gelatin into the strawberry purée, then refrigerate until cool and thickened.

6. Spoon the mousse onto each panna cotta and garnish with fresh strawberries, as desired.

Serves 8.

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