Recipe

Rose water panna cotta with roasted strawberries

Recipe from Make five/Maak vyf
Serves 4 – 6

Panna cotta is normally made with cream, but it can be very rich. This is my favourite version and it is much healthier as I use less cream. Buttermilk and yoghurt split quite easily when heated, so follow the method carefully for the best results.

Ingredients

250 ml (1 cup) milk

125 ml (½ cup) fresh cream

60 ml (¼ cup) castor sugar

½ vanilla pod, split open and seeds scraped out

30 ml (2 tbsp) water

15 ml (1 tbsp) gelatine powder

175 ml plain yoghurt or buttermilk

15 ml (1 tbsp) rose-water

Roasted strawberries

250 g strawberries, halved

10 ml (2 tsp) castor sugar

fresh mint leaves, for garnish

Method

1. Lightly grease six small bowls or glasses (125 ml each) with oil. Heat milk, cream, castor sugar and vanilla pod in a saucepan over medium heat. Stir until the sugar has dissolved and heat just before boiling point. Don’t allow the mixture to boil.
2. Remove from the heat and allow to cool slightly – if it is too hot the yoghurt or buttermilk will split.
3. Meanwhile, place the water in a small dish and sprinkle the gelatine over it. Allow to stand to sponge, but make sure there are no dry pieces.
4. Stir the yoghurt or buttermilk into the milk mixture and remove the vanilla pod. Keep stirring – it may look as if it has split, but continue stirring. Stir in the gelatine until is dissolves completely.
5. Add the rose-water and pour into the bowls or glasses. Refrigerate for three to four hours or overnight to set.
6. Strawberries: Preheat the oven to 220 °C. Line a baking tray with baking paper.
7. Place strawberries on the baking tray and sprinkle over the sugar. Roast for 5-10 minutes or until just soft. Spoon out with any pan juices and allow to cool.
8. Keep the panna cottas in the fridge until ready to serve. Serve with strawberries and fresh mint. 

Tip

1. Alternatively, place small pieces of strawberries or other berries in the glasses and pour panna cotta mixture over. Allow to set as above.

This image was part of a food article in Dec-Feb 2023 in LiG Tydskrif. 
Image by Adel Ferreira.