Yogurt panna cotta with croissant biscotti

Freeze the croissants for 2-3 hours, until firm enough to cut easily. Meanwhile, make the panna cotta: in a pan, mix the milk, 100g sugar and the vanilla bean paste and set over a medium-high heat. Once the milk is almost boiling, remove from the heat and allow to cool for about 10 minutes, until warm to the touch. While the milk cools, soak the gelatine sheets in a bowl of cold water until soft. When the milk has cooled, remove the gelatine from the water, squeezing out the excess, then add to the milk pan and stir to dissolve. Use a balloon whisk to mix the yogurt, in 2 batches, into the milk mixture, until well combined. Pass through a sieve into a serving dish or bowl (at least 1-litre capacity). Loosely cover, then chill for around 8 hours, or overnight, until set.

While the panna cotta is setting, make the croissant biscotti. Preheat the oven to 170ºC, gas mark 3. Line 2 large baking trays with baking parchment. Use a serrated knife to thinly slice the frozen croissants lengthways (about 0.5cm thickness). Arrange on the lined baking trays and sprinkle with 1½ tbsp sugar. Bake for 10-15 minutes until crisp and golden. Leave on the trays to cool completely. Once cool, store in an airtight container until ready to serve (up to 5 days).

About 30 minutes before serving, put the strawberries in a bowl and mix with the remaining 1 tbsp sugar and the orange zest. When ready to eat, spoon the strawberries over the panna cotta and serve with the croissant biscotti on the side.