Well, perhaps not the strawberry shortcakes yet (I promise: they will be made and tested), but a few weeks ago I did make another dessert that was quite on the nice side and not too hard to make. So, here goes...
1x6gr gelatine leaf (or 1 1/2 teaspoon of gelatine powder)
5dl (2 cups) double cream
250 gr (1 cup) yoghurt
150 gr (3/4 cup) caster sugar
1 vanilla pod
6 x 125ml (1/4 cup) ramekins
1. Put the gelatine leaf in cold water and leave for five minutes. Alternatively, take two teaspoons of water and put in the gelatine powder, leave for two minutes.
2. Put cream, yoghurt and sugar in a pan. Cut the vanilla pod lengthwise and scrape out the seeds. Throw pod away.
3. Stir mixture gently over a low fire until sugar is dissolved. Take gelatine leaf out of the water, squeeze out the water and add to mixture. Alternatively, add water and powder to mixture. Stir until dissolved.
4. Pour mixture in the ramekins, wait until cool and store in fridge for five hours.
5. Using a knife to run along the edges and loosen the panna cottas. Upend on plates.
6. Serve with some strawberry/raspberry coulis, chocolate sauce and/or mini marshmellows.
Again you have to make this well in advance, but it is a great dessert. Fresh because of the yoghurt and the sauce will make it just that bit more interesting. It's easy enough to make and a great summer dessert. Well worth to be on my list!