A smooth, silky and rich dessert which can be dressed up with the addition of fresh fruit and or a fruit jelly or served quite simply.
Prepare the dariole moulds, or glasses, by slightly oiling.
Sprinkle gelatine powder over cold water and allow it to bloom
Bring cream and sugar to the boil, take off heat and add gelatine mass.
Once gelatine has dissolved, add the white chocolate to melt. Put mixture over ice to cool.
Add the yoghurt to the cooled mixture and whisk to combine, keep on ice until mixture is 20C.
Pour mixture into the moulds and loosley coverwith plastic wrap and refrigerate until set @ 2 hours.
Note: If using jelly, either place in moulds first with a segment of fresh strawberry and chill to set before placing the chilled pannacotta mix on top to chill or add to cooled pannacotta.