Yoghurt panna cotta with black pepper strawberries
Yoghurt panna cotta combines creamy Greek yogurt and a hint of honey with the tangy sophistication of macerated strawberries, brightened by a touch of black pepper. This dessert is simple to make, requiring chilling time for a refreshing finish.
Cook time 10 min
Prep time 10 min
Ingredients:
1/2 cup honey1/2 cup orange juice
2 cups greek yogurt
1/2 cup water
2 tbsp gelatin powder
3 cups strawberries
1 tbsp sugar
1 tsp black pepper
Yoghurt panna cotta with black pepper strawberries is a delightful and sophisticated dessert that combines the creamy richness of Greek yogurt with the tangy sweetness of strawberries, all subtly enhanced by a hint of black pepper. This dessert is perfect for a special occasion or to impress your guests with a unique flavor combination.
Instructions:
- In a small bowl, add 1/2 cup of water and sprinkle the gelatin powder over it. Let it sit for about 5-10 minutes to bloom.
- In a medium saucepan, combine the honey and orange juice. Heat over medium heat until the mixture is warm and the honey is fully dissolved, but do not let it boil.
- Once the honey and orange juice mixture is warm, remove it from the heat. Add the bloomed gelatin and stir until completely dissolved.
- In a large mixing bowl, add the Greek yogurt. Gradually whisk in the warm honey-gelatin mixture until smooth and well combined.
- Divide the mixture evenly between individual serving molds or ramekins. Smooth the tops with a spatula if needed.
- Cover the molds with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is set and firm.
- While the panna cotta is setting, prepare the black pepper strawberries. In a medium bowl, combine the sliced strawberries, sugar, and freshly ground black pepper. Mix gently until the strawberries are evenly coated. Allow them to macerate at room temperature for about 30 minutes to an hour.
- When ready to serve, carefully run a knife around the edges of the panna cotta molds to loosen them. Invert each mold onto a serving plate. Spoon the macerated strawberries over the top, allowing some of the juice to drizzle down the sides.
- Optionally, garnish with a sprig of fresh mint or a little additional black pepper if desired. Serve immediately and enjoy your delightful yoghurt panna cotta with a unique twist of black pepper strawberries!
With its silky texture and intriguing mix of flavors, this yoghurt panna cotta with black pepper strawberries is sure to become a favorite in your dessert repertoire. The balance of sweet, tangy, and peppery notes provides an exquisite experience for the palate, making it a memorable end to any meal.
Yoghurt panna cotta with black pepper strawberries FAQ:
Yoghurt panna cotta does not require baking. Instead, it needs to set in the refrigerator for at least 4 hours after preparation.
The panna cotta is set when it feels firm to the touch and holds its shape when inverted from the mold. It should have a smooth and creamy texture.
Yes, you can substitute Greek yogurt with regular yogurt, but the panna cotta may be slightly less thick and creamy. Choose a full-fat yogurt for the best results.
Leftover panna cotta can be stored in the refrigerator covered with plastic wrap for up to 3 days. Avoid freezing, as it may alter the texture.
If you prefer to avoid black pepper, consider using a pinch of cinnamon or a splash of balsamic vinegar to enhance the strawberries without altering the flavor profile dramatically.
Cooking Tips:
- For a smoother panna cotta, make sure the gelatin is completely dissolved and well mixed into the yogurt and honey mixture.
- Freshly ground black pepper works best for this recipe as it provides a more vibrant and aromatic flavor compared to pre-ground pepper.
- Allow the panna cotta to chill and set fully in the refrigerator for at least 4 hours before serving to ensure the best texture.
- When preparing the strawberries, ensure they are evenly coated with the sugar and black pepper mixture to achieve a consistent flavor.
Nutrition Facts
8 ServingsCalories 150kcal
Protein 9g
Carbohydrates 22g
Fiber 1.22g
Sugar 20g
Fat 3.08g
More recipes
Chocolate and coconut custards
Creamy chocolate and coconut custards baked in a water bath.
05 May 2026Lemon meringue eggs
Delightful lemon curd topped with sweet meringue for a light dessert.
05 May 2026