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.
Serves
8
Prep
15m
Note: + cooling, 5 mins soaking & 4 hours chilling time
Cooking
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.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
