· Village Dairy Greek style thick and creamy yoghurt
· 100ml double cream
· 100ml full-fat milk
· 100g caster sugar
· 1 vanilla pod, seeds
· 135g strawberry jelly
· ½ fresh strawberry
· For the panna cotta, put the gelatine in a bowl of cold water and leave to soak for five minutes.
· Place the double cream, milk, sugar and vanilla seeds into a small pan and heat though gently, just enough for the sugar to dissolve, stirring from time to time.
· Meanwhile, put the yoghurt in a large jug, stirring to loosen it up and set aside.
· Remove the creamy mixture from the heat once ready.
· The gelatine should be soft by now, so lift it out of the water and squeeze the excess water out. Drop the gelatine into the creamy mixture and stir until dissolved.
· Leave to cool to body temperature for about 10-15 minutes.
· Meanwhile, prepare your glasses.
· Once cool, pour the creamy mixture over the yoghurt and then gently whisk everything together.
· Carefully pour the mixture into the six glasses, dividing it evenly, without allowing any to spill out.
· Carefully place the tray in the fridge and leave to set for 1-2 hours, or until nice and firm.
· Put them in the freezer for 20 minutes before popping them in the fridge to finish setting.
· Meanwhile, for the jelly layer, place the raspberry jelly into a measuring jug. Pour over 200ml of just-boiled water and stir until the jelly dissolves.
· Remove the set panna cottas from the fridge and stand the glasses upright, removing any props. Pour the cool jelly over each one, dividing it evenly.
· Return the glasses back to the fridge for about two hours, or until the jelly is set firm.
· Top It off with fresh strawberries and serve