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Method
Step 1
Grease eight 1/2-cup (125ml) dariole moulds or ramekins. Place on a baking tray. Combine the strawberry, sugar and 1 tbs water in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves and the strawberry collapses. Mash with a fork until almost smooth. Add the cream and bring to a simmer. Remove from heat.
Step 2
Meanwhile, place the gelatine leaves in a small bowl and cover with cold water. Set aside for 5 mins to soak. Drain well, then squeeze to remove excess water.
Step 3
Add the gelatine to the strawberry mixture and stir until gelatine dissolves. Strain through a fine sieve into a heatproof bowl and discard the solids. Stir in the yoghurt. Pour evenly among prepared moulds or ramekins. Place in the fridge for 3 hours to set.
Step 4
While the panna cottas are setting, combine the honey, liqueur or orange juice and extra strawberry in a small bowl. Gently toss to combine. Set aside for 10 mins to develop the flavours.
Step 5
Invert the panna cottas onto serving plates and spoon over the strawberry mixture. Sprinkle with basil leaves and serve immediately.
