INGREDIENTS

Panna Cotta

• 300ml full cream milk

• 1/3 cup preferred sugar (I use rapadura, monk fruit or caster sugar)

• 1 vanilla bean, seeds removed

• 5g gelatine leaves (I use McKenzie = 3 x 1.66g sheets = 4.98g)

• 250g natural unsweetened Greek yoghurt

To serve

• 250g strawberries, extra for garnish

• 75ml blood orange juice or orange juice

• 2 tbsp raw honey

• 2 tbsp water

• 1 blood orange or orange, peeled and sliced

• Roasted pistachios, roughly chopped

• Freeze dried strawberries

*Store strawberries at room temperature for maximum flavour

METHOD

To make the panna cotta, whisk together milk, sugar, vanilla seeds and vanilla bean a in a small saucepan. Place over medium heat. Bring to a simmer and remove from heat.

Soften gelatine leaves in cold water. Squeeze excess water and whisk into hot milk. Allow to mixture to cool to room temperature. Gradually whisk yoghurt into milk mixture until smooth. Strain and remove vanilla pod ben. Pour mixture into dariole moulds or preferred serving glasses. Place in the refrigerator to set for 4 hours or overnight.

In a medium saucepan, mix together strawberries, orange juice, water and honey. Stir over medium heat until simmering and mixture becomes sauce like. . Set aside until ready to serve.

To serve, remove panna cotta from mould and spoon over strawberries and any liquid. Arrange orange slices, fresh strawberries and garnish with a sprinkle of pistachios, freeze dried strawberries.