Strawberry-Yogurt Panna Cotta

From NYTimes.com. Originally published with FOOD; Strawberries Warming Up on Sidelines By FLORENCE FABRICANT, May 26, 1996

• Ready In: 40 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 1⁄4 ounce unflavored gelatin
• 1 1⁄4 cups milk
• 1⁄2 cup heavy cream
• 1⁄2 cup sugar (approximately)
• 1⁄2 teaspoon orange flower water
• 1  cup plain low-fat yogurt
• 1  pint strawberry, hulled and halved
• 1⁄4 cup triple sec or 1⁄4 cup  orange liqueur

Directions

1. Whisk the gelatin into a fourth cup of the cold milk in a small saucepan. When the gelatin has softened, stir it, then place the pan over low heat just until the gelatin dissolves. Do not allow to boil.
2. Gradually stir in the remaining milk along with the cream and one-fourth cup of sugar. Cook, stirring frequently, until the mixture barely begins to scald. Do not allow it to boil. Remove from heat, whisk in the orange flower water and set aside until barely warm, about 20 minutes. Spoon the yogurt into a bowl and gently stir it to smooth it. Gradually stir in the milk mixture.
3. Transfer the mixture to six four-ounce ceramic ramekins. Cover and chill until set, at least four hours.
4. Sweeten the strawberries with the remaining sugar, or to taste, and stir in the liqueur.
5. When the gelatin cream has set, unmold the ramekins, each onto a dessert plate, by first running a knife around the edges and, if necessary, dipping the bottoms in hot water for 20 to 30 seconds. Spoon the strawberries around the panna cotta and serve. YIELD. 6 servings.