700gr DODONI authentic Greek yoghurt 8%
300gr DODONI sheep yoghurt
15gr gelatin sheets
20 mint leaves
For the panna cotta, mix the 2 yoghurts well. In parallel, soak the gelatin sheets in cold water. In a small saucepan, mix 200gr of the yoghurt with 100gr sugar and bring to a boil. Remove from the heat before the yoghurt actually boils, add the liquid gelatin and mix well until fully dissolved. Add the rest of the yoghurt in the saucepan and stir very good. Serve the panna cotta in 8 glass mugs or martini glasses. Put in refrigerator for at least 4 hours.
A few minutes before serving, and for the strawberry sauce, beat 400gr of strawberries and 50gr of sugar in a blender. Cut the remaining strawberries into small pieces and marinate with Commandaria wine and the finely cut mint leaves. Finally, serve the panna cotta with the strawberry sauce and the marinated strawberries.