Strawberry Compote:

1. Working in a medium-sized bowl, pulverize your strawberries in sugar with the backside of a wooden spoon and transfer the mixture to a medium-sized saucepan. 

2. Heat the berries with liqueur, juice or rosewater- whichever you prefer, over medium-high heat while continually jostling them with a wooden spoon as you prepare the panna cotta base.  

3. As the berries begin to soften and break down, lower the heat under the pan to a low-simmer while continuing to cook while checking on the compote with a wooden spoon as you complete the next step.  

4. Remove compute from heat, and allow to cool before transferring to an air-tight container and refrigerating for at least four hours.

Yogurt Panna Cotta:

1. In a small bowl, mix gelatin powder with equal parts cold water and let sit for about five minutes. 

2. Now, work in a medium-sized pot, simmer cream, vanilla, and sugar until soft bubbles form and the sugar completely dissolves. 

3. Once the sugar has dissipated into the cream entirely, remove from the heat and stir in the gelatin until it’s completely incorporated into the creamy mixture. 

4. Slowly pour the cooling cream mixture into the strawberry yogurt and whisk until smooth.  

5. Divide the mixture into small bowls, ramekins or silicone baking sheets and refrigerate for at least four hours, but ideally overnight.

   • TIP: If you’re working with silicone molds, don’t forget to place a baking sheet under the mold to avoid a messy transfer to the fridge

6. Cover and refrigerate for at least four hours, and up to two days ahead of serving.

7. After the panna cottas have set, and you’re ready to plate, run a paring knife along the rim of the bowls or molds and coax gently them out onto a plate.

8. Spoon honey over each panna cotta and finish with strawberry compote, honey, lemon zest and dehydrated strawberry dust.