Strawberry and cream yoghurt panna cottas

This attractive dessert is just at home at an elegant adults' dinner as it is a kids' birthday party. Don't be put off by gelatine component—follow the steps, and you'll find it a cinch.

Strawberry and cream yoghurt panna cottas Credit: Donna Hay

• makes

  6

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Mid

Ingredients

• 1½ cups (420 g) natural Greek-style (thick) yoghurt
• 2 tbsp warm water
• 1½ tsp powdered gelatine
• 250 g strawberries, green tops removed and halved
• 2 tsp vanilla extract
• ¼ cup (60 ml) maple syrup
• 1 cup (250 ml) milk

Refrigeration time: 2-3 hours

Instructions

1. Remove the yoghurt from the fridge and set aside (to take off the chill).
2. Place the warm water in a little bowl and sprinkle over the gelatine. Set aside for 5 minutes or until all the gelatine has been absorbed.
3. Place the yoghurt, strawberries, vanilla and maple in a blender and blend until smooth.
4. Place the milk in a small saucepan over medium heat, stirring occasionally with a whisk, for about 2 minutes or until little bubbles start to appear (don’t let the milk come all the way to the boil). Remove from the heat, add the gelatine mixture and whisk for about 1 minute or until totally combined. Allow to cool for 5 minutes.
5. Carefully pour the cooled milk mixture into the blender with the yoghurt mixture and blend for 10 seconds (just to combine). Divide the mixture between 6 x ¾-cup-capacity (180ml) serving glasses and refrigerate for 2–3 hours or until set (it’s worth the wait!).
6. Remove the panna cottas from the fridge just before serving and, if you like, top each with some extra strawberries, a spoonful of yoghurt and a little maple. 
   

 

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.