- Vegetable oil, to grease
- 250ml honey-flavoured yoghurt
- 250ml (1 cup) thickened cream
- 2 tbs caster sugar
- 1 tbs hot water
- 2 tsp gelatine powder
- 500g seedless watermelon, peeled, cut into 5mm pieces
- 10 strawberries, washed, hulled, cut into 5mm pieces
- 3 tsp rosewater
- Honey, to serve
- Brush four 125ml (1/2-cup) capacity dariole moulds with vegetable oil to lightly grease. Place the yoghurt in a large heatproof bowl.
- Place the cream and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through.
- Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a small saucepan and add enough boiling water to come three-quarters of the way up the side of the bowl. Use a fork to whisk until the gelatine dissolves.
- Add the cream mixture and gelatine mixture to the yoghurt, whisking until well combined. Strain through a fine sieve into a large jug. Pour evenly among the prepared moulds. Cover each mould with plastic wrap. Place in the fridge for 6 hours or overnight until set.
- Combine the watermelon, strawberry and rosewater in a medium bowl.
- Turn panna cottas into serving bowls. Spoon the watermelon mixture over each panna cotta. Drizzle over honey to serve.
- With a twist: Yoghurt panna cotta with watermelon & passionfruit: Omit strawberries, rosewater and honey. Combine the watermelon with 1/3 cup fresh passionfruit pulp.
Preparation Time20 minutes
Cooking Time5 minutes