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Yogurt & Honey Panna Cotta + Roasted Strawberries

This silky smooth dessert is lightly sweetened with honey and barely set to make a deliciously creamy and moorish dessert. Roasting the strawberries intensifies their flavour making this dessert one to remember. This recipe makes enough to serve 8 people so you could halve the quantities for less people, however, it keeps well for several days in the fridge for a sneaky dessert once the children are in bed.
Servings 8 people

Ingredients

  • 1 1/2 sheets gelatin or 10g powdered gelatin packet *see notes for vegetarian option
  • 1/2 cup whole milk
  • 1 cup cream
  • 1 vanilla bean pod or 1 tsp vanilla extract
  • 4 heaped tablespoons liquid honey
  • 2 cups thick Greek Yogurt

Roasted Strawberries:

  • 500 g fresh picked strawberries or 2 punnets
  • 1 tablespoon raw sugar
  • vanilla bean pod reused from making the Panna Cotta
  • Chopped pistachios to serve

Instructions

  • In a bowl, cover the gelatin sheets with cold water and set aside to soften.
  • Over a moderate heat bring the milk and cream to a gentle simmer. Scrape the vanilla seeds from the pod and add these along with the empty pod to the cream. Simmer gently for 5 minutes. Remove from the heat and scoop out the vanilla pod (reserve for roasting the strawberries). Drain the gelatin, squeezing out as much water as possible and stir through the cream mixture – it will dissolve instantly. Add the yogurt and pour in the liquid honey, gently whisk until smooth.
  • Pour the panna cotta mixture evenly into 8 x 120 ml ramekins or glasses. Set in the fridge for at least 4 hours. These can be made a day in advance and covered until ready to serve.
  • Roasted Strawberries: Preheat the oven 180C and line a baking tray with baking paper. Remove the leaves from the strawberries and cut into quarters. Toss with the sugar and reused vanilla pod and spread in a single layer on the baking tray. Roast for 20 minutes until your house full with the intoxicating smell of strawberry perfume. Cool on the tray.
  • To serve, use a flat spatula to scoop up the roasted strawberries and spoon onto the cold panna cotta. Scatter with chopped pistachios.

Notes

To make a vegetarian Panna Cotta use agar agar flakes (a seaweed derived jelling agent). Use 3 tablespoons agar agar in place of the gelatin, adding the agar agar to the milk and cream mixture before heating as the agar agar needs to be boiled to be activated.