Kamis, 07 April 2011

Yoghurt panna cotta with watermelon & rosewater

Ingredients (serves 4)

  • 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
  • Method

    1. Brush four 125ml (1/2-cup) capacity dariole moulds with vegetable oil to lightly grease. Place the yoghurt in a large heatproof bowl.
    2. Place the cream and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through.
    3. 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.
    4. 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.
    5. Combine the watermelon, strawberry and rosewater in a medium bowl.
    6. 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 Time

      20 minutes

      Cooking Time

      5 minutes

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