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desserts-baking

Christmas Yoghurt Panna Cotta

Light and fresh, the perfect alternative treat at Christmas!

30 15
Christmas Yoghurt Panna Cotta | DonalSkehan.com, Light and fresh, the perfect alternative treat at Christmas!

desserts-baking

Christmas Yoghurt Panna Cotta

Light and fresh, the perfect alternative treat at Christmas!

Friday, December 5, 2014

For the panna cotta:

4 gelatin leaves

2 tbsp of caster sugar

4 tbsp milk

500g natural yogurt

1 tsp of vanilla extract

To serve:

300g raspberries, hulled

Juice of ½ lemon

1 tbsp caster sugar

 

Shallow pan

Small saucepan x 2

Sieve

Glasses for serving x 4

 

30 mins
Serves 15

Panna cotta is a wonderful make ahead dinner party dessert. This lighter version uses creamy Irish yoghurt rather than cream.

 

Soak the gelatine leaves in cold water in a shallow dish. Put the sugar and milk in a small pan and stir over a low heat until the sugar has completely dissolved. Bring to the boil, then take off the heat. Take the gelatine out of the water, squeeze out extra liquid and stir into the hot milk. Leave to cool for 10 minutes.
Whisk in the yogurt and vanilla extract and pour into individual serving glasses. Chill in the fridge for approximately 3 hours or until set.
To make the sauce, place the raspberries, lemon juice and sugar in a small saucepan with 1 tablespoon of water. Bring to the boil and cook for 5 minutes.
Remove from the heat and pass the mixture through a fine sieve. Serve the set panna cotta topped with the raspberry coulis.
30 mins
Serves 15

Ingredients

For the panna cotta:

4 gelatin leaves

2 tbsp of caster sugar

4 tbsp milk

500g natural yogurt

1 tsp of vanilla extract

To serve:

300g raspberries, hulled

Juice of ½ lemon

1 tbsp caster sugar

 

You'll Need

Shallow pan

Small saucepan x 2

Sieve

Glasses for serving x 4

 

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  • I’m afraid I only ever used the sheets of gelatin. Sorry I can’t help more!

  • Crissy Huang

    1 tablespoon=4 sheets