Coconut vanilla yoghurt panna cotta with marinated berries

This is my much lighter yet still delicious version of the classic dessert, with beautiful flavours of vanilla and coconut. Panna cotta is a great dessert to make for a dinner party because it can be prepared up to a few days in advance and looks stunning when plated up. The berries can be marinated in other fruit liqueurs — try framboise (strawberry), for example.

Ingredients

1 ⅓ cups	Coconut cream
3 ½	Gelatine leaves
1 ⅔ cups	Yoghurt, vanilla-flavoured or natural sweetened (Main)
½ tsp	Vanilla extract, or 1 teaspoon if using natural yoghurt
3 Tbsp	Water, boiling
3 Tbsp	Honey, or 4 if needed, to taste
1 to grease	Coconut oil, or neutral oil (canola, soy or rice bran) or butter
2 cups	Berries, fresh or frozen
½ cup	Cassis (blackcurrant liqueur)

Directions

1. Soak gelatine leaves in cold water for 5–10 minutes.
2. Whisk coconut cream, yoghurt and vanilla together.
3. Remove soaked gelatine leaves from cold water and dissolve in boiling water.
4. Add honey and stir until dissolved.
5. Whisk gelatine and honey mixture into yoghurt mixture until well combined.
6. Transfer mixture into a pouring jug (for easier pouring).
7. Lightly grease six dariole moulds or small teacups or ramekins with oil or butter.
8. Pour mixture into moulds, dividing equally. Refrigerate until set (at least 4 hours or overnight).
9. Place berries in a bowl and pour over cassis. Leave to marinate for at least 30 minutes, or until ready to serve.
10. To serve:Briefly dip moulds into hot water for 5–10 seconds and run the blunt edge of a knife around the inside of the mould to loosen. Carefully tip out onto a plate. Repeat with remaining panna cotta.
11. Just before serving, spoon over some marinated berries and cassis.

TIP: You can use 3 1/2 tsp gelatine powder mixed with 3 Tbsp cold water. Leave to swell, then dissolve in 2–3 Tbsp boiling water.