Ingredients
1½ tsp powdered gelatine
1 Tbsp water
1½ cups thickened cream
½ cup caster sugar
Finely grated zest of 1 lime, plus extra, to serve
1 tsp vanilla extract
1½ cups full-fat Greek yoghurt
Fresh strawberries, to serve
ROASTED STRAWBERRIES
250g punnet strawberries, roughly chopped
2 Tbsp caster sugar
Juice of 1 lime
1 tsp red wine vinegar or balsamic vinegar
1 tsp vanilla extract
Method
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Sprinkle gelatine over water in a small bowl. Set aside for 10 minutes.
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Heat cream, sugar and lime zest in a small saucepan, until simmering. Add vanilla and gelatine mixture, stirring to combine until gelatine is dissolved.
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In a large heatproof bowl, combine yoghurt and cream mixture, stirring gently until fully combined. Pour into 6 x 1-cup-capacity dessert glasses and place on a tray. Chill for 2-3 hours, or until set.
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For roasted strawberries, preheat oven to 180°C fan-forced (200°C conventional). Toss berries with sugar, juice, vinegar and vanilla on a roasting tray and set aside for 15 minutes. Bake for 10-15 minutes, until berries are tender and liquid has reduced to a syrup. Transfer to a serving bowl. Set aside to fully cool.
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Serve panna cottas topped with syrupy berries and fresh berries.