Cooking with Curtis WHAT TO DRINK.. Curtis's barbecue dishes will taste even better accompanied with these top ipples ‘Rapaura Springs Marlborough. Sauvignon Blane ‘Tropical essences and a crisp citrus finish ate great with the Barbecue Salmon Salad i } — Earthworks Barossa Shiraz Enjoy the Soy-soaked Beef Fillet with Miso Eggplant with this ‘wine, which isa combo of delicate spices and ripe fat. Rosabrook Chardonnay This Margaret River favourite boasts melon, nectarine and lashings of vanilla, Enjoy with the Saganaki-style Prawns, we) ‘Two Churches Barossa Riesling ais Chicken Kebabs with the lime flavours and honeysuckle aromas of this lovely siesking. i Sensi Prosecco DOC 18K Gold Brimming with notes of apples, ‘and pears and finishing dry, this bubbly is perfect with the ‘Yophurt Panna Cotta, 46 coles.comau YOGHURT PANNA COTTA ‘WITH WHITE PEACHES, BLACKBERRIES & BLUEBERRIES 9 Serves @ Prep 10 mins (+5 hours setting time) Cooking 5 mins ‘Vegetable oil spray 2tbs fresh lemon juice 244 tsp unflavoured gelatine 2 cups (560g) plain yoghurt (preferably organic) 24 cups (asm) thickened cream, divided 1 cup (2208) caster sugar, divided 2 small ripe white peaches (erred-fleshed plums), scrubbed 170g fresh blackberries, 125 fresh blueberries aths fresh lemon juice a tsp finely grated lemon zest 2. Lightly coat the inside of a 23cm diameter cake pan with 4om-high sides with the oil spray. In a small bowl, combine 9 ths water and the lemea juice Sprinlde the gelatine over and stirto blend, Stand for about § mins or until the gelatine softens. 2. Ina large bowl, whisk the yoghurt and % cup of the cream, Ina small saucepan, combine % cup of the sugar and the remaining 1 cup cream. Bring toa simmer over meditim heat, tiring antl the sugar dissolves. Remove from heat and add the gelat whisking until the gelatine dissolves. Add the gelatine mixture to the ‘yoghurt mixture, whisking to blend Pour the mixture into the cake pan Chill, uncovered, until cold, then cover nd keep in the fridge for 5 hours or overnight until the panna cotta is set 3.Pitand thinly slice the peaches or pplams.In a medium bow, toss the peaches or phums with the blackberries, blueberries, remaining 4 cup sugar, lemon juice and lemon zest to coat Stand at room temperature until juices ‘form, tessing occasionally, for about 0-45 mins. ‘4. Using a small knife, cut around the panna cotta to loosen the edges. Fill large bowl with yem of hot water. Dip the bottom of the pan into the hot ‘water to help loosen, Place 2 dessert platter upside-down on the pan. Invert the panna cotta onto the platter. Carefully ft off the pan and allow the panna cotta to setle onto the platter 5. Cut the panna cotta into wedges. Divide among plates. Serve with the peach or plum mixture, PER SERVE 6g protein 22g fat (ug saturated ro 375 Cals (60) fu)-39¢carb-3¢ dicta sot iy ‘Make the panna cotta up to 2 days ahead and store in the fridge. Make the fruit up to @ hours ahead and keep in the fridge, covered, to develop the favours.