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Yoghurt panna cotta with watermelon and rosewater
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Impress guests with this quick and elegant dessert featuring rosewater-infused strawberries on creamy Mediterranean delight.
Ingredients:
  • Vegetable oil, to grease
  • 250ml honey-flavoured yoghurt
  • 250ml (1 cup) thickened cream
  • 40.00 gm caster sugar
  • 20.00 gm hot water
  • 6.00 gm gelatine powder
  • 500g seedless watermelon, peeled, cut into 5mm pieces
  • 10 strawberries, washed, hulled, cut into 5mm pieces
  • 3 tsp rosewater
  • Honey, to serve
Instructions:
  • Lightly coat four 125ml (1/2-cup) dariole moulds with vegetable oil. Transfer the yoghurt into a large heatproof bowl.
  • In a small saucepan, combine cream and sugar over medium heat. Stir until sugar dissolves and mixture is heated through.
  • In a small heatproof bowl, pour the hot water and sprinkle the gelatine over it. Set the bowl in a small saucepan and pour enough boiling water to reach three-quarters of the way up the side of the bowl. Whisk with a fork until the gelatine dissolves completely.
  • Combine the cream mixture and gelatine mixture with the yogurt, whisk thoroughly. Strain the mixture through a fine sieve into a large jug, then pour into the prepared moulds evenly. Cover each mould with plastic wrap and refrigerate for 6 hours or overnight until set.
  • Mix together the watermelon, strawberries, and fragrant rosewater in a medium bowl.
  • Transform the panna cottas into elegant serving vessels. Top each panna cotta with the refreshing watermelon mixture, then finish by delicately drizzling honey over them before serving.

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