Panna Cotta with Raspberry Sauce

Ingredients:

180ml milk
250ml cream
1 vanilla pod, split and scraped (alternative, use 5ml vanilla extract)
15ml powdered gelatine
45ml water
125ml icing sugar, sifted
15ml finely grated rind and juice of 1 lemon or lime
180ml full-cream Greek yoghurt
200g fresh raspberries
45ml castor sugar

Method:

1. Combine the milk, cream, and vanilla seeds and pod (or extract) in a small pot, and bring to a simmer.

2. Combine the gelatine and water together, and allow to sponge for five minutes.

3. Take the cream mixture off the heat and fish out the pod if you used it. Whisk in the icing sugar.

4. Add in the sponged gelatine mixture, rind, and juice. Whisk well to combine, then whisk in the yoghurt.

5. Pour the mixture into four small cups, bowls or ramekins sprayed with non-stick spray. Chill for four hours until firm.

6. Meanwhile, reserve some raspberries for decoration, and puree the rest of the berries with the castor sugar.

7. Bring the puree to the boil and simmer for 10 minutes, skimming any foam off. When it becomes deeply red and glossy, remove from the heat, cool and place in the fridge to chill until required.

8. To serve, unmould the panna cottas, then serve with the puree and whole berries.