Simon Rimmer served up a delicious Greek yoghurt and mango panna cotta with strawberries and pecans on Sunday Brunch.
The ingredients are: 3 gelatine leaves, 100ml of double cream, 100ml of milk, 100g of sugar, 1 vanilla pod or teaspoon of vanilla bean paste and 300g of Greek yoghurt.
For the topping: 100g of chopped strawberries, 100g of chopped mango, 1 teaspoon of rose water, A handful of mint leaves, 50g of icing sugar, 100g of chopped pecans, 25g of butter and 1 teaspoon of sugar.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes