Pannacotta has to be one of the easiest yet impressive desserts to make, and this one is made extra creamy and velvety with Meredith Dairy Sheep Milk Yogurt, with a deep vanilla flavour from vanilla beans. Top with some strawberries lightly roasted with honey for a perfect Easter treat.
Serves 6 people
Ingredients
500g of Meredith Dairy Natural Sheep Milk Yogurt (Traditional Greek)
250ml of pouring cream
3 gelatin leaves
1/2 cup of caster sugar
1 vanilla bean
500g of fresh strawberries
3 tbsp of honey
crushed pistachios
Preparation
Step 1
Soak gelatin leaves in cold water for at least 5 minutes.
Step 2
Split vanilla bean in half and scrape off the seeds. Save the bean as well.
Step 3
In a pan on low heat, heat the cream, sugar and vanilla bean and the seeds until sugar has dissolved. Then take off the heat and remove the vanilla bean.
Step 4
Squeeze excess water off the gelatin leaves, and quickly stir into the hot cream mixture.
Step 5
Combine the cream mixture and yogurt and mix until smooth. Push through a fine sieve for a smooth finish.
Step 6
Pour mixture into ramekins and refrigerate for at least 3 hours or overnight.
Step 7
With the strawberries, remove the stems and cut in half.
Step 8
Mix strawberries with 3 tbsp of honey. Lay on a tray with baking paper and heat oven into 180 degrees celsius.
Step 9
Roast strawberries for around 20 minutes or until soft, stirring every once in a while. Let the strawberries cool.
Step 10
Remove the pannacottas from the ramekins by running a hot knife between the ramekin and pannacotta, and shake a bit to loosen it.
Step 11
Top with strawberries and chopped pistachio to serve.
Natural Sheep Milk YOGHURT |
Traditional Greek
