Yogurt Pannacotta with Mint Pesto and Strawberry Sauce




Rating: 4.01 / 5.00 (102 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the pannacotta:







For the mint pesto:






For the strawberry sauce:




Instructions:

For the yogurt pannacotta, soak the gelatin in cold water. Place the whipped cream, yogurt, sugar and the pulp of a vanilla bean in a saucepan and heat but do not boil. Stir in the gelatine and pour into small moulds. Leave to cool in the refrigerator for at least 2 hours. To get the panacotta out of the mold, dip it briefly in hot water.

For the mint pesto, pluck the mint from the stem, put it in a tall container with the chopped almonds, lemon zest and lime sugar and puree briefly with a hand blender.

For the strawberry sauce, remove the stalk from the strawberries and puree finely with powdered sugar using a hand blender. If you don’t like chunks, simply strain through a fine sieve.

Arrange the yogurt pannacotta with the mint pesto on a plate and garnish with quartered strawberries.

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