Yogurt panacotta with strawberry sauce

Pit the dates and soak them for about 10 minutes.

Soak the 6 gelatin sheets in cold water.

Grind the hydrated dates with part of the water in which they have been soaking until a light paste is formed. Add more water if necessary.

Put the cream, milk, yogurt and 2 tablespoons of date paste in a saucepan over medium heat. You can add more date paste if you like it sweeter. Cook for 7 to 10 minutes, stirring constantly.

After this time, remove from the heat, drain the gelatin sheets well and add them to the pot. Mix well until dissolved.

Strain the mixture and pour it into flan dishes, glass cups or the mold of your choice. Place in the refrigerator and let it set.

For the strawberry sauce, first wash the strawberries, mash them and strain the sauce to obtain a more pleasant texture. Store in a glass jar in the refrigerator until ready to use.

When the panacotta has set, unmold it on a plate and decorate with the strawberry sauce.