If you have never made this type of dessert before, don’t be put off, it is super easy and this is a wonderfully light and fruity dessert which is the perfect little pick me up after a heavy meal. The advantage of panna cotta is that you can make them ahead of time and stick them in the freezer allowing you time to prepare the rest of your meal. I particularly like them because they really look impressive when you slip them out of their molds and serve them with the delicious fruit.
Makes 2 Panna Cotta
4 gelatin leaves
2 tablespoons of artificial sweetener
4 tablespoons milk
500g natural yogurt
2 teaspoons vanilla extract
200g strawberries, hulled
2 squeezes lemon juice
1 tablespoon artificial sweetener
Soak the gelatine leaves in cold water in a shallow dish.
A small handful of dark chocolate shavings
Put the artificial sweetener and milk in a small pan and stir over a low heat until the sugar has completely dissolved. Bring up to the boil, then take off the heat. Take the gelatine out of the water and stir into the hot milk. Leave to cool for 10 minutes. Beat in the yogurt and vanilla extract and pour into 2 moulds or you could use ramekins.
Chill in the fridge until set, this usually takes about 3 hours.
To make the sauce, puree the strawberries with the lemon juice and artificial sweetener. Sieve to remove pips. Mix the raspberries and blueberries in a separate large, pretty serving bowl.
To serve, dunk each mould into warm water for about 10 seconds, swiftly dry the base, then turn the panna cotta out on an individual plate.
Spoon a little of the strawberry sauce and berries around each pudding, sprinkle with some dark chocolate shavings and serve.