Strawberry panna cotta recipe with Greek yogurt (2024)

FAQs

Why is my panna cotta rubbery? ›

The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.

The reason for the gelatin is obvious — a perfect panna cotta should have just enough that it seems the cream is barely holding together. It quivers when you touch it. When there's too much gelatin, the custard feels stiff and cheesy. Too little and, well, you've got a puddle on the plate when you unmold it.

The combination of Greek yogurt and strawberries offers nutrients, like probiotics and fiber, which can support good digestive health.

If you use just enough gelatin so you still have a bit of liquid on top after the yogurt sets, that liquid will make good starter. On the other hand, if the culture sets well, with gelatin mixed in, it will probably set well the next time.

Some fruits such as pineapple and kiwi contain enzymes that break down the protein in gelatin so it never sets. This problem can be solved by heating the fruit in question first. Gelatin-based desserts go rubbery after a few days. Don't make your panna cotta more than about four days in advance.

If you find that your panna cotta separates into two layers, one that's creamy and one that's more gelatin-like — there can be two reasons. First, either your gelatin didn't bloom and dissolve properly when stirred into the cream. Second, the cream mixture boiled after the gelatin was added.

In her lesson on how to make panna cotta she addresses what do to if your panna cotta doesn't set. One potential problem is the gelatin didn't melt all the way or you boiled the gelatin mixture. When you boil gelatin, it loses its thickening power and won't set up as desired.

Cover each with plastic and refrigerate until softly set, at least 4 hours, or longer if you'd like a firmer consistency. (The panna cotta's texture will continue to evolve over time; however, after 12 hours of chilling, it will reach its maximum firmness and will not set up any further.)

Food styling: Loïc Parisot. To turn out, dip each mould briefly in warm water for 10-15 seconds, making sure it doesn't touch the panna cotta, then use a small flexible knife or similar to pull the panna cotta away from the side in one place.

“Fruits, especially citrus fruits such as strawberries, grapes, oranges, amla, etc, should not be taken with milk or yoghurt. This is because this combination can lead to gastritis and a host of other gut health issues,” she said.

What is the best fruit to eat with Greek yogurt? ›

Bite-sized pieces of fresh fruit: Bananas, pineapple, kiwis, strawberries, raspberries, blueberries, blackberries, mango, and more. Whatever fresh fruit you like will pair well with yogurt. Small frozen fruit: I prefer fresh, but frozen berries are quite good in yogurt.

You can make these delicious and healthier Panna Cottas in just a few simple steps. It's like having dessert for breakfast, but with the goodness of Greek yogurt. You can make them ahead of time and keep them in the fridge for up to 5 days. Serve them as a side with Spiced Vanilla Poached Pears and granola.

If you like ultra-thick Greek yogurt, check out fa*ge Total 0%. It has a smooth texture with no lumps and serves up a satisfying base for any parfait. We appreciate that the brand lists out the live cultures on the ingredient list. "This is the thickest Greek yogurt I've ever had.

Not Setting Properly: If your panna cotta doesn't set properly and remains too runny, it may be due to not using enough gelatin or not allowing it enough time to set.

Don't panic when your cooled pastry cream will look rubbery – just give it a good whisk. As the pastry cream cools and sets, it can initially have a rubbery, gummy and slightly curdled appearance as you first start stirring it.

The ratio of wet ingredients (fat and vegan milk) to dry ingredients (flour, cocoa powder etc.) has to be in perfect balance. If you have too much fat and too little milk and/or flour, you'll get a greasy cake. If you have too much milk and not enough fat, you'll end up with a gummy, dense cake.