YOGURT PANNA COTTA
Prep time 20 mins Chilling time overnight Makes 10-12
625ml full-cream milk 375ml yogurt ½ cup sugar 1 tbsp rosewater 5 tsp gelatin 3 tbsp water Rose petals, to decorate FOR THE SAUCE: 90g dark chocolate 80ml plain yogurt
Spray 10-12 espresso cups with non-stick spray. Pour the milk and yogurt into a bowl and add sugar, stirring until completely dissolved, then add the rosewater. Sprinkle the gelatin over the water and leave until it is spongey, then melt it in the microwave or hot water. Mix the gelatin with a little of the yogurt mixture and then add this to the remaining yogurt mixture. Blend until smooth. Pour the mixture into the prepared espresso cups and chill overnight in the fridge. For the sauce, melt chocolate in a bain-marie. Rapidly stir in yogurt and leave to cool. To serve the pudding, run a knife along the inside of each cup and unmould it on a serving platter. Drizzle with the cooled sauce and decorate with rose petals, if using.