dairy-free coconut yogurt (we used The Coconut Collaborative)
150g
strawberries, hulled and finely chopped
Directions
Step 1Combine the coconut milk, sugar, vanilla pod and agar flakes in a medium pan. Remove zest from lemon in large strips using a vegetable peeler and add to the pan. Bring slowly to the boil, stirring once or twice. Simmer for 7-8min, until sugar and agar have fully dissolved and mixture has thickened slightly. Remove from heat and leave to infuse for 10min.
Step 2Pass mix through a sieve into a bowl, thoroughly scraping sieve to make sure all the agar passes through, then whisk in yogurt. Pour into an unlined 900g (2lb) loaf tin and chill for 2hr, or until set.
Step 3Mix the strawberries with 2tsp lemon juice and the 1tbsp sugar, and set aside for a few min to macerate.
Step 4To serve, dip loaf tin briefly into hot water (don’t let any water into the tin). Dry tin, then invert on to a serving plate. Pile strawberries on top of the panna cotta before serving in slices.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
