Blueberry and rose panna cotta

Recipe Disclaimer

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Ingredients (12)

BERRY LAYER

60 ml	apple juice — pressed
15 ml	xylitol
5 ml	powdered gelatine
60 ml	water — cold
125 g	blueberries

VANILLA AND ROSE LAYER

180 ml	full fat plain yoghurt
180 ml	xylitol
160 ml	cream
30 ml	rose water
1 tsp	Robertson's vanilla essence
1 1/2 tsp	powdered gelatine
4	mint leaves

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Method:

For the berry layer, heat the juice and xylitol in
a small saucepan until warm. Remove it from the heat and whisk in the gelatine.

Once the gelatine has dissolved, whisk in the cold water. Divide the berries
between 4 ramekins or short round glasses and pour the gelatine mixture on top.
Cover with plastic and refrigerate for 1 hour until set.

For the vanilla and rose layer, heat the yoghurt,
xylitol, cream, rose water and vanilla in a small saucepan until warm. Remove
it from the heat and whisk in the gelatine. Allow it cool for 10-15 minutes
until lukewarm.

Divide the mixture between the 4 ramekins/glasses and
refrigerate for at least 4 hours or overnight until firm.

To serve, dip the base and sides of each
ramekin/glass in some warm water. Place a serving plate on top of the
ramekin/glass and quickly turn it over to unmould. Remove the ramekin/glass and
garnish with mint, if preferred.

TIP:

Place all of the ramekins/glasses on a tray that
fits in the fridge. This allows you to easily remove them all at once with no spillage
during the layering process.

Also try:

Rooibos tea and blueberry panna cotta with nut butter caramel sauce

15 minutes For the panna cotta, heat the cream, milk and xylitol in a pot. Remove form the heat before it comes up to a boil. Add the tea bags and vanilla and allow to steep for 15 minutes off the heat. Discard the tea bags and whisk in the yoghurt.