Who says dessert has to be heavy? A touch of lightness is just what you need after a delicious lunch or dinner. This yoghurt panna cotta, made with luscious double cream yoghurt, is refreshingly delightful. Topped with a rose water-infused raspberry maceration, it’s a treat for your taste buds even before the first bite!

This effortless showstopper is dangerously addictive. Make it once, and you’ll be getting requests for it again and again!

Ingredients

Yoghurt Panna Cotta:

• 185ml Cream
• 55g Caster sugar
• ½ Vanilla bean split lengthways
• 1½ leaves Gelatine
• 250g double cream yoghurt

Rose-scented Rasberries:

• 1 punnet raspberries or ½ packet of frozen raspberries, thawed
• 2 tablespoons sifted icing sugar
• 1 teaspoon rose water

Making the Yoghurt Panna Cotta

1. Place the cream and sugar in a saucepan over medium heat.
2. Scrape the vanilla bean seeds into the saucepan with the point of a knife, then add the whole bean.
3. Stir until the sugar is dissolved, then briefly bring the mixture to a boil before removing it from the heat.
4. Soak the gelatine in cold water until soft. Squeeze out the excess water, then add the gelatine to the hot cream mixture, whisking until dissolved.
5. Add the yoghurt and whisk until smooth.
6. Strain the mixture through a fine sieve, discarding the vanilla bean. Divide the mixture among four 125 ml (1/2 cup) ramekins, cover with plastic wrap, and chill for at least 3 hours or until just set.

Making the Rose-scented Raspberries

1. Place half of the raspberries in a glass bowl and crush them with a fork.
2. Stir in the icing sugar and taste for sweetness. Fold in the remaining raspberries and rose water, then chill until ready to serve.

To serve, place spoonfuls of the rose-scented raspberries on top of each panna cotta and serve right away.

Here's to savouring every creamy, raspberry-kissed bite. 🤤