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Yoghurt panna cotta
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Delightful panna cotta with creamy yogurt blend, topped with fresh fruit and crunchy biscuits for a party-perfect dessert.
Ingredients:
  • 3 leaves of gelatine
  • 400 ml single cream
  • 100 g golden caster sugar
  • 2 teaspoons vanilla bean paste
  • 400 g Greek-style yoghurt
  • 400 g strawberries
  • 4 tablespoons elderflower cordial
  • 2 sprigs of mint
  • shortbread or ginger nut biscuits to serve
Instructions:
  • - Prep ahead: Place gelatine in a small bowl and cover with cold water. In a pan, heat cream, sugar, and vanilla until it slightly bubbles. Remove gelatine, whisk into the pan with yogurt until smooth. Pour into cups, cool, and refrigerate overnight. - On the day: Hull and cut strawberries, mix with cordial in a bowl, and let sit for an hour. - To serve: Enjoy panna cotta in cups or unmold onto plates by dipping in hot water, topping with strawberries, mint leaves, and crumbled biscuits.

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