INGREDIENTS
- 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)
METHOD
Step 1
Soak the gelatine leaves in cold water for 5 minutes, then drain.
Step 2
Heat the thin cream, sugar and vanilla pod in a saucepan over low heat, stirring until the sugar dissolves.
Step 3
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.
Step 4
Just before serving, pour the rose syrup over the top of the panna cotta.
Step 5
Serve with Turkish delight or rosewater-flavoured shortbread.