Blueberry and rose panna cotta
|60 ml||apple juice — pressed|
|5 ml||powdered gelatine|
|60 ml||water — cold|
|180 ml||full fat plain yoghurt|
|30 ml||rose water|
|1 tsp||Robertson's vanilla essence|
|1 1/2 tsp||powdered gelatine|
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
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.
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.
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