Yogurt Panna Cotta With Watermelon & Rose
Makes 4-6 individual panna cottas (depending on your size of mold, total approximately 2.5 cups)
- 1 cup cream or milk
- 1/2 cup caster or superfine sugar
- 1 tablespoon instant gelatine powder
- 1 teaspoon vanilla bean extract
- 1 cup natural yogurt
- Non stick oil spray
- 2 cups watermelon cubes
- 2 tablespoons icing sugar
- 1 teaspoon rosewater
- Cherries to serve
Step 1 - Heat the cream or milk in a small saucepan on medium heat and add the sugar and vanilla. When warm but not boiling, sprinkle the gelatine on top so that it melts into the mixture. Whisk until smooth and remove from heat. Allow to cool and add the yogurt (don't add it while it is hot or the yogurt may split).
Step 2 - Oil some panna cotta molds-you'll end up with just over 2 cups' worth of liquid so it depends on how big they are. Pour into the molds and allow to set in the fridge for 2 hours.
Step 3 - Mix the icing sugar with the rosewater and sprinkle over the watermelon and toss. Place in the fridge to infuse until the panna cottas are set.
**Step 4 - ** Run a knife around the edge of each panna cotta mold and gently place the bottoms of the molds under hot water to loosen for 10 seconds or so. Unmold onto a plate and then serve with the rose infused watermelon and cherries.