Strawberry and Yoghurt Panna Cotta

Measure the yoghurt and leave out of the to take bring to take the chill off.

Place the warm water in a small bowl and sprinkle over the gelatine – the crystals can stick to the sides so make sure the bowl is big enough to give it a little scrape and stir with a whisk and not spill over the edge. (You will use this whisk again later to Incorporate the gelatine into warmed milk) Set aside for 5 minutes or until all the gelatine has been absorbed.

Place the yoghurt, prepared strawberries, vanilla and maple syrup in a blender and blend until very smooth.

Place the milk in a small saucepan over medium heat, stirring occasionally with a whisk, for about 2 minutes or until little bubbles start to appear – watch carefully and do not let the milk come to the boil. Remove from the heat, then add the gelatine mixture and whisk for about 1 minute or until totally combined. Allow to cool for 5 minutes.

Carefully pour the cooled milk mixture into the blender with the yoghurt mixture and blend for 10 seconds until just combined.

Divide the mixture between 8 x ¾ cup/180ml capacity serving glasses and refrigerate for 2–3 hours or until set – I like 8 smaller serves or even 10, so make sure to pour the mixture out evenly amongst the glassware. This size portion worked well for my kids, as the larger size seemed too much.

Remove the panna cottas from the fridge just before serving and serve as they are, or top each with some pomegranate seeds (as pictured) or extra strawberries, a spoonful of yoghurt and a little maple syrup.