Panna Cotta

Place cream, vanilla essence and 120 gram sugar in saucepan over medium heat, stirring until sugar is dissolved. Bring to just below boiling point, then remove from heat.

Soak the gelatine in cold water for 5 minutes to soften, then squeeze excess water from gelatine and whisk gelatine into warm cream mixture, stirring until dissolved. Whisk in yoghurt, then strain mixture through a fine sieve. Divide among four 250ml dariole moulds, cover with plastic wrap and chill for 3 hours or until just set.

Strawberry Soup

Place strawberries, orange juice and yoghurt into a blender and process on high until all the strawberries are juiced. Taste and add sugar to taste. Pass through a fine sieve to remove any strawberry pulp and allow to stand in the fridge until all bubbles have gone and soup is chilled.

To Serve

Dip the base of the panna cotta moulds in hot water for a few seconds to loosen, then invert panna cottas onto serving bowls. Pour chilled soup around the panna cotta. Garnish with fresh strawberries and mint leaves.


Titanium strength gelatin leaves can be found in supermarkets by McKenzie’s in a purple and white packet in the baking aisle