Vanilla Greek yogurt panna cotta with strawberries

Ingredients

For 1 serving

• Nonfat Greek yogurt150 g
• Reduced-fat milk50 ml
• Gelatin sheets2
• Honey10 g
• Vanilla extract1 teaspoon
• Strawberries80 g

Contains: lactose,

In season: April – June

Method

1. Soak the gelatine sheets in a bowl of cold water for 10 minutes, until soft.
2. Meanwhile, warm the milk in a small pan over low heat for 2–3 minutes, until it steams but without boiling, as too much heat weakens the gelatine; turn off the heat.
3. Squeeze the gelatine well and dissolve it in the hot milk, stirring until no strands remain.
4. In a bowl, mix the Greek yogurt with the honey and vanilla extract, then pour in the milk in a thin stream, whisking until smooth.
5. Pour into a mould and leave to set in the fridge for at least 3 hours, until firm.
6. Wash and hull the strawberries and cut them into small pieces. To turn it out, dip the mould in hot water for 5 seconds and invert it onto the plate. Top with the strawberries.