Greek Yogurt Panna Cotta with Strawberry Sauce

5 from 1 vote

Delicious, creamy and very light Greek Yogurt Panna Cotta with Strawberry Sauce is one of the best summer dessert ideas

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: people

Calories: 459kcal

Author: Veronika's Kitchen

In a small bowl mix 1 envelope of gelatin with 3 tablespoons of water and set aside for 5 minutes.
In a sauce pan mix heavy cream, sugar, salt and vanilla extract. Cook it for about 5 minutes (constantly stirring) over medium heat until the sugar fully dissolves. You don’t need to bring it to boil, but heat it enough to mix all the ingredients together.
Turn off the stove and add the dissolved gelatin to the mixture, whisk it until well combined.
Add 2 cups of greek yogurt and stir it very well until you have a smooth consistency.
Divide this mixture into 4 glasses and refrigerate for a couple of hours.

In a sauce pan mix diced strawberries, sugar and ¼ cup of water. Bring it to boil and cook for about 3-5 minutes.
Pour the mixture into the blender and puree it until smooth.
After you blend it, pour the sauce back to the sauce pan, and continue to cook for a couple of minutes over low/medium heat. Add a teaspoon of Bourbon.
Mix cornstarch with 3 tablespoons of water and add it to the sauce. Stir it well for a minute or two, then turn off the heat. Let the sauce cool off then spoon it on top of the chilled Panna Cotta.
Cover with plastic wrap and refrigerate for another couple of hours.
Before serving the dessert, top it with diced fresh strawberries and mint leaves