Woman's Day
Ingredients
Method
Vanilla panna cotta with raspberry coulis
1.Chill four 1/2-cup moulds. In a bowl, combine yoghurt, honey and vanilla.
2.In a small jug, whisk gelatine vigorously into boiling water with a fork until dissolved. Allow to cool slightly.
3.Beat a little yoghurt mixture into gelatine to equalise temperature, then whisk back into the yoghurt mixture until well combined.
4.Pour into chilled moulds. Cover with plastic wrap and chill 3 hours or overnight, until set.
5.Unmould panna cottas by immersing moulds in a small amount of hot water for a few seconds. Invert onto serving dish or plate. Shake firmly and carefully to remove mould. Serve with coulis.
Raspberry coulis
6.Place 3/4 cup raspberries, icing sugar and water in a food processor or blender. Process until smooth (add a splash of liqueur if liked). Stir through remaining raspberries and chill until required.
Do not leave moulds in water longer than 10-20 seconds, as gel will melt. For easy pouring, heat honey uncovered in microwave oven 20 seconds on high (100%) power. Spray spoon with oil to prevent sticking.
Note
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