Strawberry Panna Cotta

My favorite texture for food is “creamy”, for both sweet and savory; if the word creamy is used to describe it, then I know I am probably going to like the dish!
Dessert for me don’t need to be big, actually I like the small ones, like a small square of chocolate, or a piece of fruit with some adornment on it (covered in chocolate, a little honey on top… you got the idea). When fruit and creaminess are combined, then you are talking to me!
I absolutely love chocolate in all forms, and chocolate ice cream is definitely one of my top choices for sweets, but there is another creamy dessert that also makes me drool every time I see a picture or just think of it, and that is Panna Cotta.
So good, creamy, simple and delicious, there is not much to say about it, just that it is super easy to make and you can’t believe how good a dessert you get after just a bit of mixing and stirring.
Therecipe for Yogurt Panna Cotta is still my favorite, but I also like a recipe for Strawberry Panna Cotta that I found on Epicurious, it is light and very good.
I have made that recipe a couple of times already, but yesterday I decided to make it again with a few changes of my own. I used mostly drained yogurt (or greek yogurt, take a look here, this yogurt is the best!) and buttermilk in place of milk and cream. The end result was very creamy with a smooth texture to it. The epicurious recipe seems to be even lighter than mine, more silky I would say, mine was a little denser due to the higher amount of yogurt, but delicious just the same!
I love yogurt and this was a great dessert for a hot afternoon, everyone enjoyed it here. I served ours with macerated strawberries, as I believe that keeping it simple is the best way to enjoy panna cotta, it is yummy just as is!
Today, I am posting here is my version in case you want to try, enjoy!
Ana

Strawberry Yogurt Panna Cotta
3 cups chopped strawberries
1 ¾ cups drained yogurt
3 tablespoons sugar (Or more to taste)
2 ½ teaspoons unflavored gelatin
½ cup buttermilk

Blend strawberries, yogurt, sugar, and buttermilk. Pass mixture through a sieve to strain the solids and seed bits. Reserve mixture into a bowl.
In a small saucepan sprinkle gelatin over 3 tablespoons water and let it bloom for 2 minutes. Put saucepan over low heat and warm it up just until the gelatin dissolves, do not boil.
Mix gelatin into strawberry mixture, until well incorporated. Pour panna cotta mixture into 6 small ramequins (4 oz each), let it chill in the freezer until ready to serve, about 6 hours or overnight. Serve with macerated strawberries (chop a few strawberries, mix with some sugar and let it sit for 30 minutes or so. The strawberries will release their juices and a delicious “sauce” will form, yum!)