Yoghurt Pannacotta with Strawberry Jelly

Cooking with Paula McIntyre

Recipe

150ml double cream 150ml whole milk 1 teaspoon vanilla paste 3 leaves gelatine 125g castor sugar 350g Greek style yoghurt

Soak the gelatine in cold water for 10 minutes. Place the cream, milk, vanilla and sugar in a pan and simmer until the sugar has dissolved. Squeeze the water from the gelatine and add to the mixture and remove from heat. Cool to room temperature and fold in the yoghurt. Pour into 4 glasses and set in the fridge for a few hours.

Strawberry Jelly

200g strawberries chopped 50g castor sugar 100ml cider 2 leaves gelatine

Soak the gelatine in cold water for 10 minutes. Place the strawberries,sugar and cider in a pan and simmer until the berries are soft. Blend to a smooth puree and add the gelatine leaves. Pass through a sieve. Brush a plastic container with oil and line with cling. Pour in the jelly mixture. Allow to set in the fridge for a few hours. Remove from container and cut into squares.

250g strawberries, hulled and halved 1 teaspoon castor sugar

Mix the strawberries and sugar well and leave for 10 minutes.