Try your hand at this delicious Raspberry and Rose Yoghurt Panna Cotta. Full of flavour and a delicious dessert surprise, this panna cotta melts in the mouth! Let us know what you think in the comments below!
Stir cream and Natvia in a medium saucepan over high without boiling until Natvia dissolves. Add vanilla; stir to combine. Sprinkle gelatine over the boiling water in a small heatproof jug; stand jug in a small saucepan of simmering water; stir until gelatine dissolves.
Stir gelatine mixture into hot cream mixture. Transfer to a medium bowl to cool.
Meanwhile, puree 100g thawed raspberries. Push puree through a fine sieve to remove the seeds; discard seeds.
Stir yoghurt into cooled cream mixture. Add raspberry puree and rosewater; stir well to combine.
Rinse sex 1/2-cup (125ml) moulds with cold water; drain but no not wipe dry. Pour panna cotta mixture into moulds cover loosely with plastic wrap. Refrigerate for 4 hours or until set.
Carefully turn panna cotta onto plates. Serve topped with remaining frozen raspberries and dried rose petals, if you like.