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
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
Soak gelatin leaves in cold water for at least 5 minutes.
Split vanilla bean in half and scrape off the seeds. Save the bean as well.
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.
Squeeze excess water off the gelatin leaves, and quickly stir into the hot cream mixture.
Combine the cream mixture and yogurt and mix until smooth. Push through a fine sieve for a smooth finish.
Pour mixture into ramekins and refrigerate for at least 3 hours or overnight.
With the strawberries, remove the stems and cut in half.
Mix strawberries with 3 tbsp of honey. Lay on a tray with baking paper and heat oven into 180 degrees celsius.
Roast strawberries for around 20 minutes or until soft, stirring every once in a while. Let the strawberries cool.
Remove the pannacottas from the ramekins by running a hot knife between the ramekin and pannacotta, and shake a bit to loosen it.
Top with strawberries and chopped pistachio to serve.