Yoghurt panna cotta with berry coulis, elderflower and meringue shards

Line 8 x 8cm moulds or 1 x 24cm mould with plastic wrap.

Place 45ml (3 tbsp) of the cream and the gelatine powder in a cup and soak for 10 minutes.

Place the remaining cream and the castor sugar in a pot and heat over medium heat. Just before boiling, remove from heat, add the gelatine mixture and whisk.

Mix the yoghurt and vanilla in a bowl, and add the cream mixture. When cool, pour the mixture into the lined moulds, cover and refrigerate overnight or until set.

For the coulis, place the frozen berries and castor sugar in a pot over medium heat, and cook until it reaches a thick consistency, about 20 minutes. Allow to cool, add the elderflower syrup and refrigerate.

Preheat the oven to 50°C.

For the meringue shards, whisk the egg whites until soft peaks form. Gradually add the icing sugar, beating until glossy.

Using a palette knife, spread a thin, even layer of meringue mixture on a silicone mat. Bake at 50°C overnight (minimum 8 hours). Switch the oven off and allow meringue to cool completely. Break into shards.

Serve the panna cotta with fresh berries and topped with flavoured jelly.