Strawberry Silk Protein Panna Cotta
Ingredients
- ⅓ cup /80ml filtered water
- 4 tsp. gelatine powder preferably grass-fed
- ½ lb. / 250g strawberries washed and hulled
- 1 cup / 230g plain skyr or Greek yogurt
- ½ cup / 125ml milk of choice
- 2 Tbsp. raw honey or maple syrup
- 1 Tbsp. freshly squeezed lemon juice
- 1 tsp. vanilla extract
- 3 Tbsp. collagen peptides optional
- pinch of fine sea salt
Directions
- Pour the water into a small saucepan and sprinkle the gelatine evenly overtop. Let sit for 5 minutes until fully absorbed.
- Turn the heat onto low and let the water and gelatine mixture gently warm up, stirring until the gelatin is completely dissolved. Do not boil.
- Add the strawberries, skyr, milk, honey, lemon juice, vanilla, collagen, and salt to a blender. Blend until completely smooth.
- With the blender running on low, slowly pour in the warm gelatine mixture and blend just until incorporated.
- For the smoothest, most elegant texture, pour the mixture through a fine mesh sieve (I don't mind the seeds, but it's up to you!).
- Divide between ramekins, jars, or glasses and refrigerate for at least 4 hours, preferably overnight, until softly set and jiggly.
- Serve on its own, or with fresh strawberries, and / or a dollop or cream. If you want to plate the panna cotta, first de-mold it by running a knife along the edge of the ramekin, submerging about 3/4 of it in recently-boiled water for 20-30 seconds, placing a plate on top then inverting it - the panna cotta should release with a little of the cream melted and saucy. I love it this way! Say thank you and enjoy.
- Store any leftovers in the fridge for up to one week.
Notes
Serves 6-8
