Giant yogurt pannacotta with strawberry coulis

Method

1. Put the gelatine in a small jug of cold water and leave to soak for 5 minutes. Meanwhile, put the cream, milk and sugar in a large pan over a medium heat and cook for a few minutes, stirring every now and then, until the sugar has dissolved and the mixture is starting to steam (you just want to warm rather than boil it).
2. Remove the gelatine from the water, squeeze it out, then add it to the cream mixture and stir until dissolved. Pour into a large heatproof glass or metal bowl, then add the yogurt, vanilla and salt and use a balloon whisk to mix until everything is combined.
3. Fill a bowl (larger than the cream bowl) with ice and water, then sit the pannacotta mixture bowl in it. Stir slowly but constantly with a rubber spatula until the mixture starts to thicken a little as it cools further. Once it’s creating thicker waves as you pass your spatula through it, pour the mixture into your mould, cover loosely with a beeswax wrap or sheet of baking paper and put in the fridge to set overnight.
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4. For the sugared pine nuts, toast the nuts in a dry pan over a medium heat for a few minutes until golden and fragrant. Tip out into a bowl. Add the sugar and a splash of water to the pan and put over a medium-high heat, stirring until the sugar has dissolved. Remove the spoon and bring to a simmer, swirling the pan and keeping your attention on it until the mixture is syrupy and very light golden. Remove from the heat, tip the nuts back into the pan and stir vigorously. The syrup will crystallise and coat the nuts. Tip onto a tray lined with baking paper to cool.
5. For the strawberry coulis, put 300g of the strawberries in a pan with the icing sugar and basil. Put over a medium-high heat, bring to a simmer and cook for about 10 minutes until the fruit is very soft and the liquid is syrupy. Remove the basil, then scrape the fruit and syrup into a blender or use a stick blender to whizz until smooth. Set aside to cool. Finely chop the remaining strawberries, then put in a bowl and stir in the caster sugar. Set aside to macerate for at least 30 minutes.
6. To turn out the pannacotta, fill a bowl with warm water and dip the base of the mould in it. Leave for 30 seconds, then turn out onto a serving plate. Spoon the reserved strawberries on top, pour over the coulis and sprinkle over the sugared pine nuts and extra basil leaves. Serve immediately; if the pannacotta sits around for too long after being turned out you risk it collapsing.