It’s a real thriller with vanilla

VANILLA AND WHITE CHOCOLATE PANNA COTTA

PREP TIME: 15 MINS

(+ 4 HOURS CHILLING)

COOK TIME: 10 MINS

SERVES 6 (AS AN OCCASIONAL DESSERT)

125ml (½ cup) light thickened cream 10g sachet powdered gelatine 200g (¾ cup) fat-free Greek-style

natural yoghurt

185ml (¾ cup) skim milk

3 Tbsp sugar or granulated

sugar substitute

2 Tbsp water

85g white cooking chocolate,

finely chopped

1 tsp vanilla essence

Extra white chocolate shavings,

to serve (optional) 1 Spray six 185ml (3/4 cup) ramekins with cooking spray and place in a shallow dish.

2 Put the cream in a small saucepan and sprinkle over the gelatine (don’t stir). Set aside for 5 minutes. Cook over mediumlow heat for 5 minutes or until gelatine dissolves. Stir in the yoghurt, milk, sugar and water. Cook, stirring, over medium heat until heated through. Remove pan from heat. Stir in the white chocolate and vanilla until chocolate melts. Pour the mixture into the ramekins. Place in the fridge for 4 hours, or until firm.

3 Using sharp knife, loosen panna cotta from sides of ramekins. Turn out onto dessert plates (see Cook’s Tip). Top with extra chocolate shavings, if using.