What better way to say I love you this Valentine’s Day than sweet, sumptuous strawberries and cream? A dessert to melt the heart of any.

This simple and easy panna cotta is light, fresh and uses natures sugar. Strawberries and raspberries will make your heart blush pink (excuse the pun!).


Makes    3-4              Prep + cook time     35 mins & 4 hours chilling time

150g strawberries, chopped

1/8 cup caster sugar

3 gelatine leaves

150ml pouring (pure) cream

1 cup vanilla-flavoured yoghurt*

Roasted Vanilla Strawberries

150g strawberries, halved

1 tbs caster sugar

1/2 tsp vanilla bean paste


  1. Combine the strawberry and sugar in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves and mixture thickens. Cool slightly. Transfer to a blender and blend until smooth.
  2. Grease 3 x 12.5 cm (220 ml) heart shaped ramekins or  4 x ⅔-cup (160ml) dariole moulds or simply use 4 glasses (If using glasses, there is no need to grease these). Place the gelatine in a medium bowl. Cover with cold water. Set aside for 5 mins to soak.
  3. Combine the strawberry puree and cream in a clean saucepan over medium-low heat. Cook for 3-4 mins or until just heated through. Remove from heat. Squeeze excess liquid from gelatine leaves. Add gelatine to cream mixture. Stir until gelatine dissolves.
  4. Place the yoghurt in a large bowl. Gradually add the cream mixture, stirring to combine. Pour the mixture into the prepared dariole moulds or ramekins. Place on a baking tray. Place in the fridge for 4 hours or until set.
  5. Meanwhile, to make the roasted vanilla strawberries, preheat oven to 180°C. Line a roasting pan with baking paper. Combine strawberry, sugar, vanilla and 2 tbs water in a large bowl. Arrange mixture in a single layer in lined pan. Roast for 15 mins or until strawberry softens. Set aside to cool completely.
  6. Invert the panna cottas onto serving plates or leave in glasses if using glasses. Serve with roasted strawberries.


If you have plain yoghurt simply mix in 1 tsp of vanilla bean paste to the yoghurt at step 4.

To invert panna cottas with ease, pour boiling water into a shallow dish and dip the base of the mould/ramekin in the hot water for 3-5 seconds; invert onto plate.