Strawberry vanilla panna cotta 

MAKES 4

200g very ripe strawberries

2 tsp vanilla extract

¼ cup maple syrup

150g thick Greek yoghurt

¾ cup milk

2 gelatine leaves (or 1 tsp powdered gelatine dissolved in 2 tbsps boiling water)

2 tbsps toasted hazelnuts, chopped roughly

1. Blitz strawberries (save a few for garnishing), maple syrup and vanilla in a blender until pureed.
2. Heat milk to just simmering then set aside. Immerse gelatine leaves in a bowl of water until softened (about 10-20 seconds) then squeeze all the water from them and add to the heated milk. Stir leaves into milk until they dissolve then allow milk to cool for 5 minutes.
3. Add yoghurt and milk to strawberries and blend briefly until combined. Pour into small dishes or cups and allow to set for 2-3 hours in the fridge.
4. To serve, top with whipped cream, chopped strawberries and toasted hazelnuts.

Nici's note: Gelatine leaves are available at specialty food stores and I prefer them to powdered version as they give a silkier result and are less likely to form lumps.

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