Panna cotta with roasted strawberries

This strawberry panna cotta is a delicious twist on the classic. Topped with roasted vanilla strawberries, it’s sure to impress.

8

15m

Note: + cooling, 5 mins soaking & 4 hours chilling time

25m

Ingredients

  • 250g strawberries, chopped
  • 1/4 cup (55g) caster sugar
  • 6 gelatine leaves
  • 300ml pouring (pure) cream
  • 2 cups (560g) vanilla-flavoured yoghurt

Roasted vanilla strawberries

  • 250g strawberries, halved
  • 2 tbs caster sugar
  • 1 tsp vanilla bean paste

Method

STEP 1

Combine the strawberry and sugar in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves and mixture thickens. Cool slightly. Transfer to a blender and blend until smooth.

STEP 2

Grease eight ⅔-cup (160ml) dariole moulds or ramekins. Place the gelatine in a medium bowl. Cover with cold water. Set aside for 5 mins to soak.

STEP 3

Combine the strawberry puree and cream in a clean saucepan over medium-low heat. Cook for 3-4 mins or until just heated through. Remove from heat. Squeeze excess liquid from gelatine leaves. Add gelatine to the cream mixture. Stir until gelatine dissolves.

STEP 4

Place the yoghurt in a large bowl. Gradually add the cream mixture, stirring to combine. Pour the mixture into the prepared dariole moulds or ramekins. Place on a baking tray. Place in the fridge for 4 hours or until set.

STEP 5

Meanwhile, to make the roasted vanilla strawberries, preheat oven to 180°C. Line a roasting pan with baking paper. Combine strawberry, sugar, vanilla and 2 tbs water in a large bowl. Arrange mixture in a single layer in the lined pan. Roast for 15 mins or until the strawberry softens. Set aside to cool completely.

STEP 6

Invert the panna cottas onto serving plates. Serve with roasted strawberries.

 

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