100ml condensed milk
300ml double or single cream
1 vanilla pod
2 large leaves of gelatine
350ml natural yoghurt
Bowl iced water
1 egg white
20 rose petals
20g castor sugar
Juice of ½ lemon
30g castor sugar
Basil leaves to garnish
For the yoghurt ‘panacotta’ pudding, pour the condensed milk into a pan with the cream and stir. Split the vanilla pod and scrape out the seeds. Add to the cream mix. Bring to the boil while whisking gently.
Place the gelatine in cold water until they go soft, then squeeze out the excess liquid. Take the cream mix off the heat and add the squeezed leaves of gelatine. Stir to dissolve.
Add the natural yoghurt and mix in. Cool the mixture over a bowl of ice, stirring. Once cooled, pour into individual moulds and refrigerate for 4 hours.
For the rose petals, beat the egg white until loose. Lightly coat the petals in the egg white (a brush is good for this), lay out on some baking paper and sprinkle liberally all over with caster sugar. Leave for 2 hours to dry out. These can be stored in an airtight container for a month or more.
For the strawberries, hull and cut into halves or quarters if large. Place in a bowl and pour over a glug of rose syrup. Dust with castor sugar and squeeze over the juice of half a lemon. Mix lightly then leave for at least 10 minutes.
To unmould the yoghurt puds, dip the base in hot water to release then carefully unmould on each plate. Dress with strawberries and a few of the crystallised rose petals. Add a garnish of basil leaves.