Meat-free Archives

Christmas recipes

Quick crunchy potatoes with herbed salt

30 minutes

Mediterranean

Beetroot tarte tatin

20 - 30 minutes

Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

Serves 4

Difficulty Medium

Prep Time 1 hour, plus 6 hours' setting time

Cooking Time 5 minutes

Ingredients

For the panna cotta:

2 gelatine leaves
1 cup cream
50 g caster sugar
1 cup Woolworths double-cream plain yoghurt
1 t vanilla extract

For the sorbet:

1 kg strawberries, washed and trimmed
200 g sugar
2 t lemon juice

For the rose geranium sugar:

freshly cut rose geranium leaves, a handful
100 g sugar

Method

1. To make the panna cotta, soak the gelatine leaves in cold water until soft. Squeeze out the excess water and set aside in a bowl.

2. Place the cream and caster sugar in a small saucepan and bring to a gentle boil. Turn o the heat and add the gelatine leaves, stirring until combined. Set aside to cool until lukewarm.

3. To make the sorbet, purée the strawberries in a blender until smooth. Add the sugar and blend for 30 seconds. Add the lemon juice and blend to combine. Strain the purée through a fine mesh sieve into a bowl. Cover and chill for 2 hours.

4. Add the yoghurt and vanilla extract to the cooled panna cotta mixture and stir to combine. Divide between 4 ramekins that have been very lightly coated with vegetable oil, about 125–150 ml per serving. Place in the coldest part of your fridge for at least 4–6 hours until set. If preparing the day ahead, remove from the fridge at least 30 minutes before serving.

5. To finish the sorbet, churn in an ice-cream machine according to machine instructions, then freeze for 2 hours.

6. To make the rose geranium sugar, place the leaves and sugar in a clean spice or coffee grinder. Pulse until combined and bright green.

7. To serve, remove the panna cottas from the ramekins by running the tip of a small, sharp knife around the inside of the ramekin. Gently coax the panna cottas out with your fingertips over serving plates. Garnish with the rose geranium sugar and edible flowers, and place a scoop of strawberry sorbet on the side.

Cook's note: Come the weekend, lovers of honest, homely food regularly make the pilgrimage to The Table at De Meye in the Stellenbosch winelands, where Jessica Shepherd and Luke Grant conjure up a surprise set menu from their abundant garden.

Discover more panna cotta recipes here.

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Spicy corn fritters with watermelon salad

Creamy Brussels sprouts

Quick crunchy potatoes with herbed salt

Easy dosas with falafel

Egg-white omelette

Beetroot tarte tatin

Smoked trout-and-ricotta blinis

Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

Ingredients

Method