• 0.5 packet unflavoured Gelatine powder

  • 1.5 tablespoons cold Water

  • 1.5 cups heavy Cream divided

  • 1 cup plain whole Milk

  • 1 teaspoon pure vanilla extract

  • 0.5 Vanilla Bean split and seeds scraped

  • 0.33 cup Sugar plus 1 tablespoon

  • 4 cups sliced fresh strawberries

  • 2.5 tablespoons Balsamic vinegar

  • 1 tablespoon Sugar

  • 0.25 teaspoon freshly ground black pepper

  • Freshly grated Lemon Zest for serving


  • 1.

    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.

  • 2.

    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.

  • 3.

    Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.

  • 4.

    To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

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Where did the yogurt come from? I did not see it in the list of ingredients. Janice E