Clover Bliss Strawberries and cream Panna Cotta 

Recipe: Daleen van der Merwe
Serves: 6
Preparation: 10 minutes plus 6 hours standing
Cooking: 5 minutes

INGREDIENTS
1½ leaves gelatine or 1 tsp gelatine powder 
200 ml cream 
50 g castor sugar 
1 tsp vanilla essence
200 g Clover Bliss Strawberry & Cream Yoghurt 
200 g strawberries 
1 Tbsp castor sugar
1 tsp lemon juice
2 sprigs of mint 
shortbread or vanilla biscuits, crumbed, to serve

To serve:
Extra strawberries and berries
Fresh Mint

METHOD
Put the gelatine leaves into a small bowl and cover with cold water. Pour the cream into a saucepan with the sugar and vanilla paste. Heat over medium-low heat until the mixture just starts to bubble, then turn off the heat. Remove the gelatine leaves from the water and whisk it into the cream mixture until melted, followed by the yoghurt. Once smooth and combined, divide between 6 espresso cups, small glasses or moulds, place on a tray lined with kitchen paper (to prevent them from sliding), cool, cover and leave to set in the fridge overnight.
Hull and halve or quarter the strawberries, depending on their size. Mix with the castor sugar and lemon juice in a bowl and leave to macerate for an hour.

To Serve: Either serve the panna cotta in their cups, glasses or moulds, or turn them out on to little plates or saucers – the easiest way to do this is by carefully dipping each cup into a bowl of boiling water for 20 seconds, or until you get a wiggle, then place a plate on top and confidently flip out. Spoon over some strawberries and syrup, tuck in a couple of baby mint leaves. Spoon some biscuit crumbles on the side.