Yoghurt Panna Cotta with Lychees, Toasted Shredded Coconut and Flaked Almonds

• fresh lychees
• ¼ cup cold water
• gelatine powder
• 1/3 cup sifted icing sugar
• 1 cup single cream
• 1 teaspoon vanilla essence
• European style creamy yoghurt
• 1 ½ cups thickened cream
• 2 tablespoons slivered almonds
• 2 tablespoons shredded coconut

Place 1/4 cup cold water in a bowl and sprinkle over two sachets of gelatine powder. Set aside until spongy.

Heat 1 cup single cream in a saucepan with 1/3 cup sifted icing sugar and 1 teaspoon vanilla essence. Heat over low heat until just coming to the boil. 

Remove from the heat and add the gelatine mixture, stirring until the gelatine is completely dissolved. 

Allow to cool for 10 minutes then stir in 1 cup European style creamy yoghurt and 1 1/2 cups thickened cream.

Pour the mixture into small cups or glasses and refrigerate for 4 hours or until firm. 

Place 2 tablespoons slivered almonds and 2 tablespoons shredded coconut on a baking tray lined with foil. Place under a grill and toast until golden. Remove and cool.

Serve the panna cotta with some fresh lychees and a sprinkle of coconut and almonds.