Yogurt panna cotta with roasted strawberries & oat biscuits

For the biscuits, measure the oats, flour, baking powder and sugar into a small bowl, then add a pinch of salt. Add the butter and stir until combined. Use your hand to bring it together to form a ball of dough – don’t Yogurt panna cotta with roasted strawberries & oat biscuits worry about overworking it. Place on a sheet of baking parchment. Cover with another parchment sheet and smooth, or roll out, to 0.2-0.3mm.

Carefully peel off the top piece of parchment and stamp out rounds with a 5cm cutter – re-roll as much as you like to make 8 biscuits. Line a baking tray with baking parchment and use a palette knife to carefully transfer the rounds onto it, spacing them well apart. It can be tricky transferring the rounds while the dough is still soft, so if you are struggling, transfer to the fridge for 10 minutes. Once all the dough is used up, cover and chill for a minimum of 30 minutes. When ready to bake, preheat the oven to 190ºC, gas mark 5. Bake for 8-10 minutes, or until golden. Remove and cool on the baking tray

For the panna cotta, combine the cream, milk and honey in a saucepan and place over a medium heat. Once almost boiling, remove from the heat and allow to cool until warm to the touch. As it cools, soak the gelatine leaves in a bowl of cold water until soft and floppy. When the cream mixture is ready, lift the gelatine from the water, squeeze out the excess, then add to the pan and stir to dissolve.

Add the yogurt and stir until homogenous. Pass through a sieve into a large jug, and stir once more. Pour into 4 x 150-200ml pudding moulds. Loosely cover, then transfer to the fridge to set for around 5 hours, or overnight.

Combine the strawberries and caster sugar in a bowl with the lime juice. Leave to macerate for a minimum of 20 minutes, or preferably overnight. Preheat the oven to 170ºC, gas mark 3 (if you’ve just baked the biscuits, simply turn it down). Once macerated, transfer the strawberry mixture to a parchment-lined baking sheet. Bake for 30-35 minutes, gently stirring after 15 minutes, or until sticky, a bit shrunken and slightly darker. Set aside to cool.

When ready to serve, remove the panna cotta moulds from the fridge, and pour about 3cm of warm water into a medium-sized bowl. Gently dip the bottom of your first panna cotta mould into the water, hold for 5 seconds, then remove, wipe the mould dry and invert onto a plate. Tap firmly on the base – you may need to repeat the process of dunking back into the warm water for a few seconds before inverting and tapping the base again. Be patient and the panna cotta should eventually slide out. Repeat the process with the remaining panna cottas. Spoon ¼ of the roasted strawberries over each panna cotta, then serve with the oat biscuits.