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Gelatina de yogurt
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Yogurt panna cotta with berries

Course: Dessert
Cuisine: Mexican
Author: Laura Muller


Yogurt panna cotta

  • 1 tsp of vanilla extract
  • 750 gr or 27 oz Natural yogurt
  • 2 cups of strawberries
  • 1 1/2 cups of cream cheese o cottage cheese
  • 1 1/2 envelopes of gelatin
  • 3/4 cups of sugar substitute
  • 1/4 cup of sugar

Strawberry Sauce

  • 1 pound of strawberries
  • 1/4 cup of sugar
  • 1/4 cup of water
  • 1/2 lemon


Yogurt Panna cotta

  • Place in the food processing 1 and a half cups of cottage cheese or riccota cheese (if you want the light version, other wise use cream cheese) along with the yogurt. Add 1/4 cup of raw sugar, and drops of vanilla extract. Reserve
  • In another container, place the gelatin in warm water, stir until smooth
  • Add the yogurt mixture with the gelatin little by little.
  • In a mold that you have at home, spread a little vegetable oil so that the gelatin does not stick
  • Pour the mixture into the mold
  • Cut only the head or stem of the strawberries and bury them whole in the mixture
    Refrigerate for 3 hours or over night
  • Finally, empty the gelatin from the mold, taking care not to break it. Decorate with the syrup and fruits.

Strawberry Sauce:

  • To make the syrup: Place the sugar in a container, half the juice of a lemon, water and the 400 grams of strawberries
  • Let it boil for 30 minutes over low heat until it thickens. Let cool.