Raspberry, yoghurt, and almond panna cottaEdibles·2 min read By Sam Dinsdale Featured in Capital #80Subscribe to get thereal thing here. To see the full menu, go here. Summery, light, and full of festive cheer this dessert ticks all the right boxes. Panna cotta 2 punnets of raspberries1 lemon2 tsp icing sugar1 tsp vanilla paste3 leaves of gelatine400ml cream100g caster sugar400g Greek yoghurtPinch salt Place the raspberries in a bowl with the juice and zest of half the lemon, icing sugar, and vanilla paste. Stir well and spoon all over the base of the bowl that you are going to set the yoghurt panna cotta in. Refrigerate. In a small bowl, soak the gelatine leaves in cold water. In a pan, place the cream and caster sugar, and bring to barely a simmer. Squeeze out the gelatine and dissolve into the hot cream. Whisk well. Put the yoghurt in a mixing bowl and strain the cream into it. Whisk well together. Pour the yoghurt mix over the raspberries and set in fridge for at least 4 hours. Almond sable crumb 160g butter, room temperature160g caster sugar2 egg yolks225g plain flour15g baking powder5g sea salt100g whole blanched almonds, roasted100g sugar2 tbsp freeze-dried raspberries (optional) In a mixer, beat the butter and sugar until it starts to turn pale and fluffy. Add the yolks and mix till combined. Sift in the flour and baking powder, and mix until it just comes together. Finish with the salt, mix one last time, and then take out of the mixer bowl. Roll the pastry into a log, wrap, and freeze for at least 2 hours. While the sable is freezing, lightly grease a sheet of baking paper. Heat the sugar in a pan and cook until caramelised. Once it is light brown, add in the almonds, stir to coat and then turn out onto the baking paper. Leave to cool. Once cool, chop or pulse in a food processor until a chunky dust is formed. Preheat the oven to 170C. Place a fresh sheet of baking paper on a tray. Coarsely grate the sable onto the baking tray. Bake until golden, about 10–12 mins. Remove from oven and cool. Once cool, crumble in a bowl, add the almonds, and the freeze-dried raspberries if desired. Mix well and set aside. To finish 1 cucumber100g marinated pitted black olives Liberally scatter the almond sable crumb over the yoghurt, then finely zest the rest of the lemon and sprinkle on top.