Tangy Lemon Yogurt Panna Cotta with Strawberry Coulis

(4-6 servings)

This lighter version of the classic Italian dessert can be prepared a day or two ahead, if desired. Just keep it covered and chilled.

1/4 cup water
1/4 cup honey, or to taste
1 envelope gelatin
1 2/3 cups Greek yogurt or labneh
zest from 1 medium lemon
2 tbsp freshly squeezed lemon juice
1/3 cup heavy cream

1 lb fresh strawberries
1 tbsp honey

Combine the water and honey and sprinkle the gelatin evenly over the top. Set aside for at least 5 minutes.

Gently heat the honey and gelatin mixture, then stir until the gelatin has completely dissolved. Set aside.

Combine the Greek yogurt, zest and lemon juice in a bowl until the mixture is smooth.

Stir the cream into the gelatin mixture, then slowly mix that into the yogurt mixture. Taste and mix in more honey if you prefer your panna cotta sweeter.

Spoon into small individual ramekins or into a single larger bowl. Place into the refrigerator and chill, (preferable overnight) until set.

When you are ready to serve the panna cotta, wash and hull the strawberries. Place half of them into the bowl of a food processor along one tablespoon of honey. Pulse until you have a smooth sauce. Strain the mixture through a fine sieve if you'd like to remove the seeds (I don't bother).

Slice the remaining strawberries and add them to the coulis.

Run a sharp knife along the edge of the panna cotta. Dip the outside of the ramekins or bowl into hot water for 5-10 seconds to loosen. Invert the onto serving plate or plates. Serve with the chunky strawberry coulis.