Lemon Cheesecake Panna Cotta

 

To serve:

Add the gelatine to a shallow mixing bowl. Add the water and mix to combine. Set aside for 5 minutes.

Add the boiling water to a large bowl and place the gelatine bowl inside. Stir the gelatine until it becomes liquid and set aside.

Place a small pot onto the stove and heat over low heat. Add the castor sugar and cream and whisk until the sugar has dissolved. It should come to a light steam, not boil. Set aside to cool for 5 minutes.

Add the gelatine to the cream mixture and stir until melted. Set aside.

Using a large mixing bowl, add the yoghurt and vanilla essence and mix well. 

Add the cream mixture and whisk until combined. 

Grease 6 non-stick moulds of your choosing. Fill each mould with the panna cotta mixture.

Refrigerate for 3 hours or until set.

To serve:
Gently remove the panna cotta and place on a serving plate.

Add the mixed berries to a small bowl and sprinkle the castor sugar and half of the mint over. Mix through and leave to caramelise for 10 minutes before garnishing. 

Top the panna cotta with the mixed berries and remaining mint.

Enjoy as a dessert of late night snack!