- Vegetable oil, to grease
- 250ml honey-flavoured yoghurt
- 250ml (1 cup) thickened cream
- 2 tablespoons caster sugar
- 1 tablespoon hot water
- 2 teaspoons gelatine powder
- 500g seedless watermelon, peeled, cut into 5mm pieces
- 10 strawberries, washed, hulled, cut into 5mm pieces
- 3 teaspoons rosewater
- Honey, to serve
- Step 1Brush four 125ml (1/2-cup) capacity dariole moulds with vegetable oil to lightly grease. Place the yoghurt in a large heatproof bowl.
- Step 2Place the cream and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through.
- Step 3Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a small saucepan and add enough boiling water to come three-quarters of the way up the side of the bowl. Use a fork to whisk until the gelatine dissolves.
- Step 4Add the cream mixture and gelatine mixture to the yoghurt, whisking until well combined. Strain through a fine sieve into a large jug. Pour evenly among the prepared moulds. Cover each mould with plastic wrap. Place in the fridge for 6 hours or overnight until set.
- Step 5Combine the watermelon, strawberry and rosewater in a medium bowl.
- Step 6Turn panna cottas into serving bowls. Spoon the watermelon mixture over each panna cotta. Drizzle over honey to serve.
- High protein
- Low sodium
- Lower gi
With a twist: Yoghurt panna cotta with watermelon & passionfruit: Omit strawberries, rosewater and honey. Combine the watermelon with 1/3 cup fresh passionfruit pulp.
- Author: Gemma Luongo
- Image credit: Rob Palmer
- Publication: Australian Good Taste