The best easy panna cotta recipe. This light version of the Italian pudding dessert uses Greek yogurt and milk instead of cream! Paired with thyme macerated strawberries this is the perfect no-bake dessert for hot summer days.
Place 60 ml of milk in a small bowl and sprinkle gelatin over it. Set aside.
Combine the remaining milk, sugar, and lemon peel in a medium saucepan and set over medium heat. Stir until the sugar has dissolved, then increase the heat to medium-high. As soon as it comes to a boil, remove the pan from the heat. Stir the gelatine mixture into the milk mixture. Whisk gently until the gelatine has dissolved, then set aside to cool until tepid. Brush 6 molds (180 ml / 3/4 cups each) with some oil.
Add yogurt to a large bowl or measuring cup and whisk. Strain milk into the yogurt using a fine-mesh sieve, stirring, and pressing onto the lemon peel to extract the essence. Whisk gently, trying not to whisk in too much air, then add lemon juice. Stir and pour into molds. Chill panna cotta for 6 h or longer, up to 2 days.
In a small mixing bowl, stir together berries, thyme, lemon juice & sugar and a pinch of salt. Mix well, using your hands, making sure all berries are coated evenly. Set aside for 10-15 minutes.
Can be made 2 days in advance.