- 3 gelatine leaves*
- 300ml thin cream
- 1/2 cup (110g) caster sugar
- 1 vanilla bean, split
- 400ml thickened cream
- 300g thick Greek-style yoghurt
- Rose syrup* to serve
- Turkish delight, to serve (optional)
Soak the gelatine leaves in cold water for 5 minutes, then drain.
Heat the thin cream, sugar and vanilla pod in a saucepan over low heat, stirring until the sugar dissolves.
Squeeze the gelatine leaves of excess water and add to the saucepan. Remove from the heat, cool slightly and remove vanilla pod. Add thickened cream and yoghurt. Pour into 1-cup (250ml) capacity serving glasses, allowing room at the top to pour over rose syrup. Cover and chill for 3 hours.
Just before serving, pour the rose syrup over the top of the panna cotta.
Serve with Turkish delight or rosewater-flavoured shortbread.