Panna Cotta with Fruity Notes
7 leaves platinum-grade gelatine
650ml full-fat milk
150g caster sugar
1 tsp vanilla paste
Sunflower oil, for greasing
350g strained Greek yoghurt
1 small punnet of strawberries
Soak the gelatine sheets in cold water.
Place the milk, sugar and vanilla paste in a medium saucepan and gently heat, bringing almost to the boil. Remove from the heat.
Squeeze out the gelatine and add to the saucepan, stirring until dissolved.
Lightly brush 10 dariole moulds (or ramekins) with oil (drain upside down if there is excess oil). You can also use small bowls instead, which won’t need oiling. Place the moulds in a small tray that fits in your fridge.
Pour the milk into the yoghurt and jam and gently whisk to combine.
Pour the mix into the moulds and tap lightly on the work surface to dispel any air bubbles. Cover and refrigerate until set.
When ready to serve, hull and slice the strawberries. To release the panna cotta, run a very small spatula up towards the top inside of the mould and slide into a serving plate.
Decorate with the strawberries and serve at once.