1. For the topping hull and slice the strawberries. Mix with the vinegar and Splenda. Set aside. 2. For panacotta, blend the strawberries, Splenda and yoghurt, strain into a bowl and set aside. 3. In a small bowl, sprinkle gelatine over 1/4 cup of the cream and let stand for 5 mins to soften. 4. In a pan heat remaining cream with vanilla paste over heat until just steaming, stir in gelatine mixture and mix until melted. 5. Whisk into yoghurt/strawberry mixture. Pour into 6 x 175ml moulds. Cover and refrigerate until set, about 4 hours. 6. To serve turn out panacotta onto plates and spoon over the marinated strawberries. ---------------------------------------------------------------------------
Nutrition
Ingredients
