1. Add the milk, heavy cream and sugar into a cooking pan and cook over medium heat until just before it starts boiling (about 60℃). Remove from the heat and add the gelatine from #0. Stir until it has dissolved completely. Add vanilla and mix.
2. Divide the mixture among 5 ramekins (or glass cups) and leave them to cool down. Place into the fridge for 5 to 6 hours, or until fully set (even overnight).
3.In the meantime, make the coulis In a small sauce pan, combine strawberries, sugar and lemon. Bring to a low boil and cook 5 to 6 min or until syrupy.
4. Remove from the heat and let it cool down to room temperature.
5. Pour the strawberry mixture into a blender and puree until smooth. You could skip this step if you like it.
6. Pour the strawberry sauce on top of the panna cotta and then serve.
1. In a medium bowl, sift together cake flour, almond powder/flour and baking powder. Set aside.
2. Microwave the butter until it melts. Set aside.
3. In a large bowl, whisk eggs and add sugar at a time. Beat them until creamy or doubled in volume by using an electric mixer (about for 5 to 6 min).
4. Add vanilla, yogurt, honey. Mix them to combine evenly.
5. Add dry mixture from step #1 into the egg mixture and mix together well. Pour the melted butter into the mixture and mix with a rubber spatula until thoroughly combined.
6. Preheat the oven to 180C degree.
7. Brush the madeleine mould's tin with melted butter (extra) and dust with flour. Dab away the excess oil. Spoon the batter into the mold and bake the madeleine for about 12 to 15 min or until puffed and light brown.