125ml light thickened cream
10g sachet gelatine
200g fat-free Greek-style natural yoghurt
185ml skim milk
3 Tbsp sugar or granulated sugar substitute
2 Tbsp water
85g white cooking chocolate, finely chopped
1 tsp vanilla essence
Extra white chocolate shavings to serve
Spray six 185ml ramekins with cooking spray and place in shallow dish.
Put the cream in a small saucepan and sprinkle over the gelatine (don't stir). Set aside for 5 minutes. Cook over medium-low heat for 5 minutes or until gelatine dissolves. Stir in the yoghurt, milk, sugar and water. Cook, stirring, over medium heat until heated through. Remove pan from heat. Stir in the white chocolate and vanilla until chocolate melts. Pour the mixture into the ramekins. Place in the fridge for 4 hours, or until firm.
Using a sharp knife, loosen panna cotta from the sides of the ramekins. Turn out onto dessert plates. Top with extra chocolate shavings, if using.
COOK'S TIP: If you find the panna cotta hard to get out of the ramekins, simply dip the base of the ramekins into a bowl of hot water for a few seconds.