RASPBERRY & ROSE YOGHURT PANNA COTTA

SERVES 6 PREP + COOK 45 MINS + COOLING + REFRIGERATION

✦ 300ml pouring cream ✦ ½ cup Natvia ✦ 2 tsp vanilla extract ✦ 2 tsp powdered gelatine ✦ ¹⁄ 3 cup boiling water ✦ 150g frozen raspberries, 100g thawed ✦ 280g Greek-style natural yoghurt ✦ 1 tsp rosewater

1 Stir cream and Natvia in a medium saucepan over high heat, without boiling, until Natvia dissolves. Add vanilla, stirring to combine. Sprinkle gelatine over boiling water in a small heatproof jug. Stand jug in a small saucepan of simmering water and stir until gelatine dissolves.

2 Stir gelatine mixture into hot cream mixture. Transfer to a medium bowl. Cool.

3 Meanwhile, puree thawed raspberries, then strain to remove seeds.

4 Stir yoghurt into cooled cream mixture. Add puree and rosewater. Stir well to combine. Rinse 6 x ½-cup (125ml) moulds with cold water. Drain, but don’t wipe dry. Pour panna cotta mixture into moulds. Cover loosely with plastic wrap, then refrigerate 4 hours or until set.

5 Turn panna cottas onto plates. Serve topped with the frozen raspberries. Sprinkle with dried rose petals, if you like.