Vanilla Pannacotta with Strawberry Salsa

Vanilla Pannacotta with Strawberry Salsa


Serves 6


2 x 200g (7oz) tubs no-fat vanilla yoghurt
2 tbsp honey (or to taste)
½ teaspoon vanilla paste or pure vanilla extract
3 tsp gelatine
1/4 cup (60ml) just boiled water


250g/9oz (1 punnet) strawberries, hulled and chopped
1 tbsp icing sugar
1 tbsp Grand Marnier or orange juice


Chill six 80ml (1/3 cup) moulds. Combine the yoghurt, honey and vanilla in a large mixing bowl. Dissolve the gelatine by whisking vigorously in hot water in a small jug. Allow to cool slightly.

Beat a little of the yoghurt mixture into the gelatine to equalise the temperature, then whisk this back into the yoghurt mixture until well combined. Pour into the prepared moulds and chill until almost set. Cover with plastic wrap and chill overnight.

Combine the strawberries, icing sugar and Grand Marnier (or orange juice) in a mixing bowl and toss together gently to make the salsa. Cover and chill until required.

Unmould the pannacottas by carefully running a blunt knife around the rim of each mould and then dipping them into hot water for a few seconds. Invert onto serving plates and shake firmly. Carefully lift away the moulds.

Serve the pannacottas with a spoonful of strawberry salsa.

Per serve
Energy: 435kJ/104cals; Protein 6g; Negligible fat; Available carbohydrate 17g; Fibre 1g

Recipe and photo kindly supplied by Catherine Saxelby from her cookbook ZEST, co-authored by Jennene Plummer and published by Hardie Grant. Go to for more information and to purchase your copy.

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