INGREDIENTS (4 servings)
For the panna cotta:
- 1/2 packet (1 teaspoon) unflavored gelatin powder
- 1 1/2 tablespoons cold water
- 1 1/2 cups heavy cream, divided
- 1 cup plain whole-milk yogurt
- 1 teaspoon pure vanilla extract
- 1/2 vanilla bean, split and seeds scraped
- 1/3 cup sugar
- 1 cup strawberries
- 1 Tbsp. sugar
- A few squeezes of fresh lemon juice
In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine.
Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
For the strawberry sauce: Place the strawberries and sugar in food processor and puree. Strain the sauce to a fine sieve to separate from the seeds. Add few drops of fresh lemon juice and refrigerate.
To serve panna cotta: Dip the panna cotta molds, one at a time, into a bowl filled with hot water. Leave for about 5 seconds. Invert onto a serving plate. Press two fingers on the bottom of the mold and then shake slightly to loosen. Carefully remove the mold from the panna cotta. Top the panna cotta with a spoonful of strawberry sauce.