Ingredients
Strawberry salsa
Method
1.Chill 4 x 1/2-cup moulds. In a bowl, combine yoghurt, chocolate and vanilla.
2.Whisk gelatine into water in a small jug with fork until dissolved. Allow to cool slightly.
3.Beat a little yoghurt mixture into gelatine mixture to equalise temperature, then whisk this back into the yoghurt mixture, until well combined.
4.Pour into prepared moulds. Chill until almost set. Cover with plastic wrap and chill overnight.
5.To make strawberry salsa, combine all ingredients in a bowl. Cover and chill until required.
6.Unmould panna cottas by carefully running a blunt knife around the rim of each and immersing moulds in a small amount of hot water for a few seconds. Invert onto serving platter. Shake firmly but remove carefully. Serve with salsa.
It is important to combine gelatine and yoghurt mixtures at similar temperatures to avoid lumps forming.
Note
