Yoghurt vanilla panna cotta with balsamic strawberries

1 To make the strawberry pulp, combine half of the strawberries (250g) with 1 tablespoon of water in a small saucepan over low heat for 10 minutes, or until beginning to break down. Cool slightly before transferring mixture to a blender and blitz until smooth. Strain the mixture through a fine sieve to ensure it is smooth.

2 Add milk and 3 tablespoons of syrup in a small jug. Sprinkle over the gelatine and whisk until dissolved. Place vanilla and 1½ cups yoghurt in a bowl. Pour gelatine mixture and ¼ cup of the strawberry mixture over yoghurt. Whisk to combine. Divide mixture among 4 x 1½ cup capacity glasses and chill for 4 hours until firm.

3 Meanwhile, place the remaining strawberries, balsamic vinegar and remaining 1 teaspoon of maple syrup in a bowl and toss to combine. Stand for 15 minutes at room temperature.

4 Serve panna cotta with balsamic strawberries and any extra syrup on top.