Make sure that you have all of your ingredients.
Combine the strawberries, castor sugar and 100ml water in a heatproof bowl.
Place the bowl over a saucepan of simmering water for 5 minutes, stirring occasionally.
Meanwhile, soak half the gelatine leaves in a bowl if cold water for 3 minutes.
Add the gelatine to the strawberry mixture. Stir to dissolve.
Strain the jelly through a sieve into a glass or jug, reserving the strawberries aside.
Get six glasses out and place a strawberry (that you out aside) at the bottom of each.
Divide the jelly mixture among the glasses and then place in the fridge for 15 minutes or until set.
Place cream and icing sugar in a small sauce pan and stir for 5 minutes.
Take the mixture off heat. Add the other half of gelatine to the cream mixture and stir in.
Add the vanilla and yogurt and gently whisk until combined.
Take the glasses out from the fridge and pour the cream mixture on top of it. Put them back in the fridge.
Dip the Panna Cottas in a bowl of warm water.
Use a knife to scrape around the edge of the glass and then tip it over on top of a plate so that it comes off the glass.
Repeat for the remaining Panna Cottas and enjoy!
I gave my dish a score of 8/10 because whilst it was nice, its texture was not smooth; it was bumpy and uneven.
- 150.0g Strawberries
- 30.0g Caster Sugar
- 6.0 Gold Strength Gelatine Leaves
- 375.0ml Pouring Cream
- 50.0g Icing Sugar, sifted
- 180.0g Greek Yogurt
- 1.0tsp Vanilla Bean Paste
- 1.0 Heatproof Bowl
- 1.0 Wooden Spoon
- 1.0 Medium Sized Saucepan
- 1.0 Small Sized Saucepan
- 1.0 Set of Measuring Cups
- 2.0 Bowl
- 1.0 Jug
- 1.0 Sieve
- 1.0 Set of Measuring Spoons
- 6.0 ½ cup glasses
- 1.0 Whisk
- 6.0 Plates
- 1.0 Dinnerknife