Strawberry Yoghurt Panacotta

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the topping hull and slice the strawberries. Mix with the vinegar and Splenda. Set aside.
  • For panacotta, blend the strawberries, Splenda and yoghurt, strain into a bowl and set aside.
  • In a small bowl, sprinkle gelatine over 1/4 cup of the cream and let stand for 5 mins to soften.
  • In a pan heat remaining cream with vanilla paste over heat until just steaming, stir in gelatine mixture and mix until melted.
  • Whisk into yoghurt/strawberry mixture. Pour into 6 x 175ml moulds. Cover and refrigerate until set, about 4 hours.
  • To serve turn out panacotta onto plates and spoon over the marinated strawberries.
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