Yoghurt panna cotta with watermelon and rosewater

Your guests will think you've spent hours - not minutes - creating this sweet sensation. Great on its own, this delicate fruit tastes divine teamed with rosewater and strawberries to adorn a creamy Mediterranean-inspired treat. 

Preparation Time

20 minutes

Cooking Time

5 minutes

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.

 

Notes

With a twist: Yoghurt panna cotta with watermelon & passionfruit: Omit strawberries, rosewater and honey. Combine the watermelon with 1/3 cup fresh passionfruit pulp.