Yoghurt panna cotta with watermelon and rosewater

Method

• 1
  Brush four 125ml (1/2-cup) capacity dariole moulds with vegetable oil to lightly grease. Place the yoghurt in a large heatproof bowl.
• 2
  Place the cream and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through.
• 3
  Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a small saucepan and add enough boiling water to come three-quarters of the way up the side of the bowl. Use a fork to whisk until the gelatine dissolves.
• 4
  Add the cream mixture and gelatine mixture to the yoghurt, whisking until well combined. Strain through a fine sieve into a large jug. Pour evenly among the prepared moulds. Cover each mould with plastic wrap. Place in the fridge for 6 hours or overnight until set.
• 5
  Combine the watermelon, strawberry and rosewater in a medium bowl.
• 6
  Turn panna cottas into serving bowls. Spoon the watermelon mixture over each panna cotta. Drizzle over honey to serve.