(created by Cathy Whims of Nostrana in Portland, OR)

For six 6 oz. ramekins:

2 cups Nancy's whole milk yogurt, preferably organic, whisked in a large bowl
2 cups whipping cream, preferably organic
1 pinch salt
1 Tbs powdered unflavored gelatin (or 3 sheets of gelatins)
1 cup sugar
unflavored oil

If using powdered gelatin:
In small bowl sprinkle gelatin over 4 Tbs water. Let stand to soften, about 5 minutes.
If using sheet gelatin:
Place it in a bowl and cover with cold water. Let stand to soften, about 10 minutes.

In a heavy saucepan over low heat, warm whipping cream with sugar until sugar dissolves, aobut 5 - 10 minutes.

Add powdered gelatin or pull out softened sheet gelatin from water, leaving water behind. Add gelatin to warm cream. Stir to dissolve. Gradually whisk warm cream into yogurt, a little at first to warm up yogurt to temperature of cream.

Place ramekins on baking sheet. Lightly coat individual ramekins with an unflavored oil. Pour in cream mixture, cover with plastic wrap and refrigerate overnight.

To serve, run knife around edge of ramekins, turn ramekin upside down on a dessert plate and shake plate and ramekin downward sharply once or twice to release panna cotta.

Serve with strawberry rhubarb sauce.

Strawberry Rhubarb Sauce

1 pint fresh strawberries
1 stalk rhubarb stems
1 Tbs fresh lemon juice
1/2 cup sugar

Slice rhubarb a 1/2 inch thick Combine sugar, rhubarb and lemon juice and cook until softened. Add washed and quartered strawberries, cook for 5 minutes in a small sauce pan. Bring to a boil and cook over medium heat to dissolve sugar and warm strawberries, about 10 minutes.
Cool to room temperature before using.