Natural yogurt panna cotta with strawberry choux doughnuts

Method

1. For the panna cotta, start by softening the gelatine in cold water, and pour the yogurt into a large mixing bowl.

2. Bring the cream to a boil in a saucepan with the vanilla pod and sugar. Once all the sugar has dissolved in the pan, add the drained gelatine and cook until it has all melted.

3. Strain the cream mixture into the bowl with the yogurt and mix together before transferring to ramekins. Leave to cool while you make the doughnuts. (If possible, refrigerate for half an hour once cool to set.)

4. For the doughnuts, preheat a deep-fat fryer with vegetable oil to 170C.

5. In a hot saucepan, boil together the water, sugar, salt and butter.

6. Add the flour and cook for a further 2-3 minutes. Remove from the hob and pour in the egg as you whisk the mixture into a choux paste. Once combined, form the dough into small balls and deep fry for 5-6 minutes.

7. Remove carefully from fryer, blot the fat with kitchen paper and immediately roll in sugar sprinkled onto a plate.

8. Place the strawberry puree in a squeezy bottle with a thin nozzle and pipe a small amount into each of the doughnuts.

9. Put the sliced strawberries into a bowl and squeeze over a little of the strawberry puree. Stir together and spoon on top of the panna cotta.

10. Serve the panna cotta in their ramekins with the piped doughnuts on the side.