Yogurt Panna Cotta With Raspberry Coulis
"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."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
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
-
RASPBERRY COULIS
- 10 ounces raspberries (use fresh or thawed frozen)
- 1 tablespoon sugar (to taste)
directions
- Mix gelatin and 1/4 cup milk and let stand 10 minutes to soften.
- Heat 3/4 cup milk, but do not let boil. Remove from heat and stir in gelatin until completely dissolved. Cool 5 minutes.
- In a mixing bowl, place the yogurt and add the lemon rind and lemon juice.
- Blend the milk mixture into the yogurt.
- Pour into 6 ramekins and refrigerate until set - at least 4 hours.
- RASPBERRY COULIS -.
- Puree raspberries and sugar together. Strain.
- Unmold panna cotta to serve. Spoon coulis around base.
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RECIPE SUBMITTED BY
Sweet PQ?
Niagara Falls, 0
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