Strawberry Yoghurt Panacotta

1. 1

   For the topping hull and slice the strawberries.

2. 2

   Mix with the vinegar and Splenda.

3. 3

   Set aside.

4. 4

   For panacotta, blend the strawberries, Splenda and yoghurt, strain into a bowl and set aside.

5. 5

   In a small bowl, sprinkle gelatine over 1/4 cup of the cream and let stand for 5 mins to soften.

6. 6

   In a pan heat remaining cream with vanilla paste over heat until just steaming, stir in gelatine mixture and mix until melted.

7. 7

   Whisk into yoghurt/strawberry mixture.

8. 8

   Pour into 6 x 175ml moulds.

9. 9

   Cover and refrigerate until set, about 4 hours.

10. 10

    To serve turn out panacotta onto plates and spoon over the marinated strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.