Recipe

Yoghurt Panna Cotta With Raspberry Coulis Recipe

	Mydawn / All my dishes 1 year, 1 month ago A slightly lighter Panna Cotta, since some of the double cream is replaced by yoghurt. Prep:25m Cook:15m Servings:6	Mydawn
	pannacotta

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Ingredients

3 leaves of gelatine (~6 gram) (I'll need to look-up this ingredient to translate it properly)

2 1/2 dl double cream

1 vanilla bean

45 g sugar

2 1/2 dl plain yoghurt

300 g raspberries

2 table spoons sugar

125 g raspberries for decoration

Directions

Leave the gelatine leaves in cold water for about 5 minutes

Divide the vanilla bean and remove the seeds.

Put cream, vanilla bean, vanilla seeds and sugar in a casserole and bring to a boil. Remove from the heat when the sugar has dissolved. Leave to cool for a couple of minutes.

Squeeze the water from the gelatine and stir the gelatine into the cream. Stir until the gelatine has dissolved. Leave to cool for ten minutes.

Add the yoghurt

Pour the mass through a sive to get rid of the vanilla bean and potential lumps. Pour into 6 serving glasses and keep the glasses in the fridge for minimum four hours.

Put raspberries and sugar in a casserol and simmer until the sugar has dissolved. Pass through a sieve to get rid of the seeds.

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