Looking for a new way to use Corn Thins slices – try this delicious yoghurt version of panna cotta, with the popcorn crunch of Corn Thins slices
PANNA COTTA
5 platinum gelatine leaves
250ml thickened cream
120g caster sugar
500g Greek yoghurt
½ tbsp vanilla bean paste
ROAST STRAWBERRIES
500g strawberries, hulled and halved
2 tbsp caster sugar
1 tsp vanilla bean paste
Pinch sea salt
1 tbsp balsamic vinegar
CORN THINS CRUMBLE
5 Original Corn Thins slices, roughly crushed
30g butter, melted
25g brown sugar
15g almond meal
Pinch sea salt
½ tsp vanilla bean paste
To make the panna cotta, soak gelatine leaves in cold water until soft. Squeeze out excess water and set aside the softened leaves (discard water).
Combine cream and caster sugar in a small saucepan, bring to a simmer, stirring until the sugar dissolves. Add the softened gelatine leaves and stir until dissolved, then remove the pan from heat. Pour into a heatproof bowl to cool slightly.
Whisk in the Greek yoghurt and vanilla. Pour into serving glasses and refrigerate until set.
To make the roast strawberries, preheat a conventional oven to 180ºC. Combine all ingredients in a bowl, stir to combine. Line a baking tray with foil and spread the strawberries and their juices over. Roast for 15-20 mins until soft and syrupy.
To make the Corn Thins crumble, combine all ingredients in a bowl and mix well. Spread onto a second baking tray lined with foil then bake for 10 mins, stirring half way. Set aside to cool, this will help the crumble crisp up.
To serve, spoon the roast strawberries onto the panna cotta and top with a generous scoop of Corn Thins crumble.
