Matt Moran heads to South Australia's Barossa Valley and makes one of the prettiest desserts using local strawberries.
To make the vanilla pannacotta, warm the milk, sugar, vanilla bean and seeds in a saucepan over low heat until hot, but not boiling. Squeeze the excess water from the gelatine, stir into the hot milk mixture to dissolve, then pour into a bowl placed over ice and whisk occasionally until cooled to room temperature (5-10 minutes). Whisk in the yoghurt to combine, then pour into six 125ml-capacity dariole moulds that have been greased or sprayed with vegetable oil and refrigerate overnight to set.
To make the strawberry soup, combine the halved strawberries, sugar and port in a bowl and leave in a warm place for 1 hour, then refrigerate overnight. Strain the mixture through a sieve without pressing down on the strawberries (discard the solids) then refrigerate the soup until required.
To serve, use your fingers to gently pull the edges of each pannacotta away from the mould and break the vacuum, upturn gently onto serving plates and remove the moulds. Scatter the strawberry dice around, pour over the strawberry soup and serve scattered with baby basil leaves and strawberry flowers (if using).
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