Yogurt Panna Cotta with Strawberries and Mint Cream

For the yogurt panna cotta, first heat the whipped cream. Add the espresso and dissolve 80 grams of sugar in it. Soak the gelatine and let it swell.

Stir into the mixture, bring to the boil and remove from the heat. Let cool slightly, then fold in the yogurt.

Beat vigorously with a whisk so that the two combine into a homogeneous mass. In this way, the mixture continues to cool quickly.

Pour into glasses and place in the refrigerator to set.

Wash the strawberries, pat dry, cut into fine cubes and marinate with Cointreau if desired.

Bring to a boil with 20 grams of sugar and syrup or grenadine. Fold in lime zest and thicken with gelatin. Can be spread directly on the panna cotta, as it should already be bound. Then chill again.

For the mint cream, heat whipping cream with powdered sugar, chop the mint leaves, add and steep for 10 – 15 minutes.

Pass through a fine sieve, allow the whipped cream to cool completely and pour into a creamboy. Shake well, unscrew the pressure cartridge and place in the refrigerator.

Spray on just before serving and decorate with a mint leaf.

Preparation Tip:

No matter what fruit you use to make the yogurt panna cotta, this dessert is wonderful to prepare. Optionally, lean whipped cream and lean yogurt can also be used.

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