Photo: Jennifer Soo
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Ingredients
- 230ml milk
- 250g caster sugar
- 2 tsp gelatine powder
- 230g plain yoghurt
- 400ml rose{aac}
- 300g strawberries, hulled and washed
- 6 extra strawberries, hulled and washed
Method
For the panna cotta
Place milk and 50g sugar in a saucepan, bring to just boiling. Stir to dissolve sugar. Remove from the heat, add gelatine and stir to dissolve. Allow to cool. Add yoghurt and combine. Pass through a fine strainer to remove any lumps and pour into six lightly greased dariole moulds or ramekins of about 120ml capacity. Allow to set in the fridge, preferably overnight.
For the soup
Place rose in a saucepan, bring to the boil and reduce by half. Add 200g sugar, stir to dissolve. Remove from heat and allow to cool. Blend strawberries and pass through a fine strainer. Add 3/4 cup strawberry puree to rose reduction.
Slice extra strawberries. Remove panna cottas from moulds and place in six soup bowls. Pour soup around and garnish with sliced strawberries.
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