60g icing sugar
300g unsweetened, natural yoghurt*
½ tsp vanilla extract
2½ tsp gelatine
3 tbsp boiling water
1 cup Barker's Professional Peach, Mango & Passionfruit CompoteMix half of the cream with the yoghurt until smooth.
Put the boiling water into a small bowl and sprinkle the gelatine over top (do not stir).
Bring remaining cream, vanilla extract and icing sugar to the boil. Then remove from heat.
The gelatine should be melted and no longer grainy, so mix gently and add to the hot cream mixture.
Mix well ensuring the gelatine is evenly distributed.
Allow to cool slightly, then mix the yoghurt mixture through. Pass through a fine sieve.
Pour into six 150ml dariole moulds. Cover and place in the refrigerator for 2 hours.
To unmould run a small knife around the edge of the moulds.
Serve each panna cotta with a good dollop of Barker's Professional Peach, Mango and Passionfruit Compote.
* we used De Winkle for this recipe