Strawberry Yogurt Panna Cotta Bars

Method

1. Line a 15×10 cm rectangular dish with baking paper, leaving long overhangs on two sides to use as handles later. Crush the biscuits to fine sand in a zip bag with a rolling pin, mix with the butter melted in the microwave until it clumps when squeezed, then tip into the dish and press down firmly and evenly with the back of a spoon. Chill for 15 min.

   Add in this stepGraham crackers or digestive biscuits 70 gButter, melted 35 g

2. Soak the gelatine leaves one by one in plenty of cold water for 5 min.

   Add in this stepLeaf gelatine 4 g

3. Put the cream and sugar in a small 14 cm saucepan and warm on medium-low heat for 2 min, stirring, until steaming and the sugar has dissolved, then turn off the heat. Add the squeezed gelatine and stir until fully dissolved, then let it cool briefly until warm, not hot, to the touch.

   Add in this stepDouble or heavy cream 100 mlCaster sugar 30 g

   medium-low heat

4. In a bowl, stir the Greek yogurt with the lemon zest and vanilla until smooth. Pour in the warm cream a little at a time, whisking, until there are no lumps. Use room-temperature yogurt: cold yogurt makes the gelatine set in specks. Pour over the chilled base, level the top, cover and refrigerate for at least 4 h.

   Add in this stepPlain Greek yogurt, at room temperature 200 gLemon (zest) ½Vanilla extract ½ tsp

5. Hull the strawberries, slice them 5 mm thick and overlap them on the set panna cotta. Warm the apricot jam with a few drops of water in a small pan on low heat for 1 min until runny, then brush it thinly over the strawberries for a glossy finish.

   Add in this stepStrawberries 120 gApricot jam (for glazing) 1 tbsp

   low heat

6. Lift the whole slab out by the paper onto a board. Cut into 4 bars, dipping the knife in hot water and wiping it between cuts for clean edges. Serve cold.