Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

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.

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.

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.

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.

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

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

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.