Pretty in Pink Panna Cotta
- Reviews 1
Ready In: 3 hrs 20 mins
Serves: 3
Yields: 3 panna cotta
Ingredients
- 1 1⁄2 cups plain yogurt
- 1⁄2 cup buttermilk
- 1 1⁄4 teaspoons unflavored gelatin (I use Knox brand)
- 2 tablespoons cold ice water
- 2 tablespoons sugar (taste if you want it sweeter)
- 1 vanilla bean, using the seed paste scraped from the inside of the pod
- 1 tablespoon raspberries, plus
- 1 -2 tablespoon raspberries, more for the garnish (thawed frozen ones work best for an easy puree)
Directions
- NOTE: You will need a small sieve or strainer.
- Mix together the yogurt and the buttermilk in a medium bowl.
- To create the gelatine, put the cold water into a small bowl and sprinkle the gelatine over it. Let that sit for 5 minutes, then put it in the microwave on regular power for 30 seconds.
- In another little bowl; mix together the sugar and the vanilla bean paste.
- Using your sieve, mash the 1 TBSP raspberries into the sugar-vanilla bowl to create a puree and keep the seeds out. Mash very hard until all of the raspberries are pureed then scrape the bottom of your sieve of any remaining puree.
- Mix vanilla sugar and raspberry puree together well then pour in (little by little so it is tempered) your gelatine into the mix. Stir to blend.
- Pour the raspberry mix into the yogurt mix and stir well. Pour the mix into little molds or teacups for a cute presentation.
- Chill the dishes in the fridge for at least 3 hours or overnight.
- Serve in cute dishes or you may unmold them by dipping the dishes into hot water for 1 second then invert onto a serving plate.
- Garnish with the rest of the raspberries.
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