Greek Yogurt Panna Cotta with Summer Berry Salad, Greek Yogurt Sorbet, Strawberry Foam and Gel

Name: Greek Yogurt Panna Cotta with Summer Berry Salad, Greek Yogurt Sorbet, Strawberry Foam and Gel
Ingredients: 448 g (2 cups) heavy cream; 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 500 g (2 cups) strawberry puree; 5 g (1 Tbsp) agar agar; 1 pt fresh berries (strawberries, blueberries, raspberries, blackberries); 1 pt fresh berries (strawberries, blueberries, raspberries, blackberries); 1 pt fresh berries (strawberries, blueberries, raspberries, blackberries); 1 pt fresh berries (strawberries, blueberries, raspberries, blackberries); 1 pt fresh berries (strawberries, blueberries, raspberries, blackberries); 1 lemon; 56 g (2 Tbsp) simple syrup; 403 g (1¾ cups and ½ Tbsp) granulated sugar; 90 g (⅓ cup and ½ Tbsp) atomized glucose; 6 g (2 tsp) sorbet stabilizer; Pinch of salt; 672 g (3 cups) water; 500 g (2 cups) Greek yogurt

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Greek Yogurt Panna Cotta

448 g (2 cups) heavy cream
224 g (1

Low calorie
Summer

Method

Greek Yogurt Panna Cotta

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring cream and sugar to a simmer in a medium-sized pot. Add gelatin and stir to dissolve. Stir in yogurt. Strain into serving bowls, cover and refrigerate until set, about 8 hours.