Panna cotta might be the first dessert that comes to mind when you think about serving a White Christmas menu, but don't be put off by its predictability. It is a delicious dessert for summer, it can be prepared in advance, you can simply serve it with a well-chilled glass of Leopard's Leap Chescato - fun and elegant at once - or you can steer away from the all white path and add some bright berries. (See the compote recipe at the end)

Lemon Panna Cotta 

Serves 6

Ingredients 

¼ cup fresh lemon juice

2tsp gelatine

½ cup sugar

1 tablespoon finely grated lemon zest

2 cups milk

1 cup double cream Greek yogurt

2 teaspoons vanilla extract

Method

Pour lemon juice into a bowl. Sprinkle gelatine over and let stand until gelatine softens, 5 to 10 minutes.

In a saucepan, whisk sugar with lemon zest.

Pour in milk and yogurt, cook over medium heat, whisking, until mixture is just simmering, and sugar has dissolved, about 2 minutes (do not allow to boil).

Add gelatine mixture and vanilla and whisk until gelatine has dissolved.

Transfer to a large measuring cup with a pouring spout and divide mixture among the six glasses. Refrigerate until firm, at least four hours or overnight.

You can add a berry twist by putting berries at the bottom of the glass before you pour the panna cotta into the glasses. You can also serve it with a berry compote.

Berry compote recipe

Ingredients

300 g frozen mixed berries, thawed

90 ml raspberry rooibos cordial

2 teaspoons lemon juice

Method

Cook berries, cordial and lemon juice in a saucepan over medium heat, stirring often, until sugar dissolves and berries release their juice, about 3 minutes.

Lower heat slightly and continue cooking, stirring often, until compote thickens slightly, about 5 minutes longer.

Transfer to a bowl and cool, then cover and refrigerate.

Spoon onto the panna cotta or serve on the side.