This shelf holds a single ingredient: strawberry yogurt meant for spooning. Tonight it becomes silky panna cotta, the dessert that masquerades as dinner because you can make it in the time it takes to chill. A fold of whipped cream and a pour of syrup transform yogurt into something to linger over.

Serves 2. 30 minutes, 8 at the stove.

About 390 calories a serving, 10 g protein, 27 g carbohydrate, 28 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm two tablespoons water in a small bowl without letting it boil, then sprinkle two teaspoons gelatin over it and let it sit for two minutes to bloom while you set out two serving glasses.
2. Whisk the sixteen ounces of yogurt and two tablespoons sugar together in a medium bowl until smooth, then gently fold the bloomed gelatin into it until no streaks remain.
3. Pour the yogurt mixture evenly into the two glasses and refrigerate for at least twenty minutes until it sets.20 min
4. While the panna cotta chills, whip four ounces of cold heavy cream with a pinch of salt in a chilled bowl until soft peaks form.
5. Top each panna cotta with a dollop of whipped cream and serve.

Note Swap the yogurt for Greek yogurt or sour cream if you like. The panna cotta keeps refrigerated for two days; add the cream just before serving. Serve with shortbread cookies or ladyfingers on the side.