Yoghurt panna cotta with rockmelon and mint

1. Place gelatine leaves in a small bowl of cold water to soften.
2. Meanwhile, combine cream, honey and vanilla in a small saucepan over medium heat. Bring to a gentle simmer. Remove from heat. Squeeze excess water from gelatin leaves and whisk through hot cream mixture until completely dissolved. Transfer to a medium bowl and stir through yoghurt. Evenly pour between four dessert glasses or bowls. Refrigerate for 2-3 hours or until set.
3. Combine rockmelon, icing sugar, lemon zest and juice in a small bowl. Set aside for flavours to infuse and develop.
4. Just prior to serving, top panna cottas with rockmelon. Garnish with mint leaves and drizzle over syrup.

Cooking Tip: For an extra silky texture in your panna cotta, strain the cream and yoghurt mixture through a fine sieve before pouring it into the dessert glasses or bowls. This removes any undissolved gelatine or vanilla bean solids, ensuring a perfectly smooth and creamy set.

Nutrition Tip: The humble rockmelon is packed full of essential vitamins and minerals like vitamin C folate (B9) and potassium. It’s also rich in beta-carotene, the orange pigment that gives the melon its beautiful colour. This helps to form vitamin A, which is key for eye health and acts as a powerful antioxidant.