Panna cotta with raspberry sauce

4 servings Prep: 30 mins, Cooking: 0
Rate this recipe
This amazing dessert will melt away your weekday blues.

By Food24 October 11 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

180 ml milk
250 ml cream
1 vanilla — pod, split, seeds scraped
15 ml Sheridans gelatine — powder
45 ml water
125 ml icing sugar — sifted
15 ml lemon — or lime, zest and juice
180 ml yoghurt — full cream, Greek
200 g raspberries
45 ml castor sugar
Tap for ingredients
Tap for ingredients

Method:

Place milk, cream and vanilla seeds and pod (or extract) in a small pot and bring to the simmer.
Combine the gelatine and water and allow to sponge for five minutes.
Take cream mixture off the heat and fish out the pod if you used it.
Whisk in the icing sugar.
Add sponged gelatine mixture, rind, juice and whisk well to combine.
Whisk in the yoghurt.
Pour into four small cups, bowls or ramekins sprayed with non-stick spray and chill for four hours until firm.
Meanwhile, reserve some raspberries for decoration and puree the rest of the berries with the castor sugar.
Bring the puree to the boil and simmer for 10 minutes, skimming any foam off.
When deeply red and glossy, remove from the heat, cool and place in the fridge to chill until required.
To serve, unmould the panna cottas and serve with the puree and whole berries.

For more of I love cooking‘s recipes click here.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.