A layered dessert with yoghurt set with gelatine garnished with strawberries and coulis.

Prep time: 10 minutes

Cooking time: 30 seconds

Setting time: 2-3 hours or overnight

Total time: 10 minutes plus setting time

Serves 6

Ingredients

For the Strawberry Yoghurt Panna Cotta:

30 ml (2 Tbsp) powdered gelatine

45 ml (3 Tbsp) water

375 ml (1 1/2 cups) Fair Cape Fresh Cream

500 ml (2 cups) Vital Medium Fat Strawberry Yoghurt

10 ml (2 tsp) vanilla paste

To Layer and Garnish:

150 g fresh strawberries, sliced

180 ml (2/3 cup) strawberry coulis

60 ml (1/4 cup) almonds, chopped and toasted

Method

For the Strawberry Yoghurt Panna Cotta:

Combine the gelatine and water in a small bowl, set aside and allow the gelatine to sponge.

Combine the cream, yoghurt and vanilla paste in a separate mixing bowl and mix until combined and smooth.

Melt the gelatine for a few seconds – the mixture must not be piping hot. Allow to cool slightly, but don’t let it set. Add the gelatine to the yoghurt mixture and mix until well combined.

To Layer and Garnish:

To layer the strawberry yoghurt panna cotta, start with pouring a tablespoon of strawberry coulis on the bottom of your serving glasses. Follow with the panna cotta mixture until the glass is half full. Add more strawberry coulis and then more panna cotta mixture.

Place in the fridge and allow to set for 2-3 hours or overnight.

Garnish with strawberries, coulis and toasted almonds.