Yogurt Panna Cotta With Raspberry Coulis |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe comes from a Canadian milk board advertisement. Easy to make and refreshing. I usually decorate the plate with added berries when serving-your choice. NOTE: Prep time does not include cooling time for panna cotta to set. Ingredients:
1 (1/4 ounce) envelope unflavored gelatin |
1/4 cup milk |
3/4 cup milk |
2 cups vanilla yogurt |
1 teaspoon lemon rind, grated |
3 tablespoons lemon juice |
10 ounces raspberries (use fresh or thawed frozen) |
1 tablespoon sugar (to taste) |
Directions:
1. Mix gelatin and 1/4 cup milk and let stand 10 minutes to soften.
2. Heat 3/4 cup milk, but do not let boil. Remove from heat and stir in gelatin until completely dissolved. Cool 5 minutes.
3. In a mixing bowl, place the yogurt and add the lemon rind and lemon juice.
4. Blend the milk mixture into the yogurt.
5. Pour into 6 ramekins and refrigerate until set - at least 4 hours.
6. RASPBERRY COULIS -.
7. Puree raspberries and sugar together. Strain.
8. Unmold panna cotta to serve. Spoon coulis around base.
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