Yogurt Panna Cotta with Strawberry Coulis

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This creamy, delightful, easy to make panna cotta (Italian for “cooked cream”) is also quite impressive.

The use of yogurt instead of the traditional cream makes this dessert as light as air and also adds a

refreshing acidic punch that goes perfectly with fruit. Let the season guide your choice of fruit, from

kiwi, to raspberries or blackberries. You can make the panna cotta in a large, family-style container or

in elegant individual servings. You can also prepare it a day ahead of your dinner party and simply cover

and place in the refrigerator until needed.

Serves 6

Ingredients:

½ cup whole milk

½ cup sugar, plus additional, if needed

1 ½ gelatin sheets, dissolved in enough cold water

to cover

1 ½ cups plain, full-fat yogurt, strained in a

colander for an hour prior to using

½ pound fresh strawberries, cleaned and trimmed

Preparation:

The panna cotta

Place the milk and sugar in a saucepan. Bring

almost to a boil over medium heat. Remove

from heat and stir in the gelatin. Whisk well to combine so that the mixture doesn’t curdle. Add in

the yogurt. Mix well to incorporate. Pour the panna cotta into a glass or ceramic container.

Cover, place in the refrigerator and cool for at least two hours.

The strawberry coulis

Slice the strawberries. Place into a food processor and pulse until a sauce is formed. Taste. If not

sweet enough, add a little more of the sugar. Store in the refrigerator until serving.

To serve, drizzle the strawberry coulis on the panna cotta, or serve the coulis in a small container on

the side.

Italian Cooking Primer:

To make traditional panna cotta, which originated in the northern region of Piemonte, use heavy cream

instead of the yogurt.

This recipe is posted with permission from Chef Luigi’s new book, THE AL TIRAMISU RESTAURANT COOKBOOK: An Elevated Approach to Authentic Italian Cuisine.