Labneh panna cotta with a strawberries

Panna cotta is a creamy, all-seasons crowd-pleaser, but the real reason you see it on so many restaurant menus is that it’s just really, really easy. Make it early in the day, and come evening, you have a very satisfying, effortlessly impressive dessert ready and waiting for you. Here, we give the classic panna a microdose of sophistication via tangy labneh and rose water-scented strawberries.

SERVES 6

FOR THE PANNA COTTA

½ Cup labneh, store bought or homemade (recipe on page 98 of Kismet)

1 Teaspoon vanilla extract 1½ Teaspoons unflavored gelatin

powder

1 Cup cold buttermilk

2 Cups heavy cream

½ Cup sugar

¼ Teaspoon kosher salt

FOR THE STRAWBERRIES

1 Pint strawberries, sliced ¼ Cup sugar

Pinch of kosher salt

1 Teaspoon red wine vinegar ¼ Teaspoon rose water

MAKE THE PANNA COTTA

● In a medium bowl, combine the labneh and vanilla.

● In a small bowl, sprinkle the gelatin over the buttermilk and let sit for 5 minutes. Once the gelatin has softened, whisk the buttermilk mixture into the labneh.

● In a small saucepan, combine the heavy cream, sugar, and salt, and warm over medium heat until just steaming; stir frequently and don’t let it boil. Whisk the warm cream into the labneh mixture to combine. Pour the mixture through a finemesh sieve into a small pitcher or spouted measuring cup.

● Pour the panna cotta into 6 individual 8-ounce cups and carefully transfer them to the fridge, uncovered, for at least 6 hours, until the panna cotta is fully set.

MACERATE THE STRAWBERRIES

● In a bowl, gently toss together the strawberries, sugar, salt, vinegar, and rose water. Allow the sugar to dissolve, 5 to 10 minutes.

● Just before serving, top the panna cotta with the strawberries.