Name: Vanilla panna cotta with raspberry coulis
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 gram vanilla yoghurt; 2 tablespoon honey; 1/2 teaspoon vanilla essence; 3 teaspoon gelatin; 1/4 cup boiling water; Raspberry coulis; 1 cup frozen raspberries, thawed; 2 tablespoon icing sugar; 1 tablespoon water

Ingredients

400 gram vanilla yoghurt

2 tablespoon honey

1/2 teaspoon vanilla essence

3 teaspoon gelatin

1/4 cup boiling water

Raspberry coulis

1 cup frozen raspberries, thawed

2 tablespoon icing sugar

1 tablespoon water

Method

1.Chill 4 x 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 mixture to equalize temperature, then whisk this into the remaining yoghurt mixture until well combined.

4.Pour into moulds and chill until almost set. Cover with plastic wrap and chill for 3 hours or overnight.

5.To make the raspberry coulis, place 3/4 cup raspberries, icing sugar and water in a food processor or blender. Process until smooth (add a splash of your favourite liqueur, if liked). Stir through remaining raspberries and chill until required.

6.Immerse moulds in a small amount of hot water for a few seconds and invert in shallow glasses, or on a plate. Firmly shake and then carefully remove moulds to gently release panna cotta. Serve with raspberry coulis.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%