Name: Lime yoghurt panna cotta with roasted strawberries
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
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

Lime yoghurt panna cotta with roasted strawberries

The yoghurt tang in this recipe makes for a smooth panna cotta.

Serves 6

Prep

20M

Cook

25M

Total

45M

Skip to Recipe

Meaning ‘cooked cream’ in Italian, the yoghurt tang in this recipe makes for a smooth panna cotta that pairs fabulously with roasted syrupy strawberries. Fresh and light, these individual desserts will go with all your spring menus.

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

Sprinkle gelatine over water in a small bowl. Set aside for 10 minutes.

Heat cream, sugar and lime zest in a small saucepan, until simmering. Add vanilla and gelatine mixture, stirring to combine until gelatine is dissolved.

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.

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.

Serve panna cottas topped with syrupy berries and fresh berries.

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Aaron Hawton