Tuesday, May 29, 2012

Yogurt panna cotta with strawberry coulis


for panna cotta,
  • 1/4 cup water
  • 2.5 tsp unflavoured gelatine powder
  • 1 1/4 cup whipping cream
  • 1/2 cup sugar
  • 2 cups plain yogurt
  • 1 tsp vanilla extract (or 1 vanilla pod)

for the coulis,
  • 400g strawberries, hulled and sliced
  • 50g castor sugar
  • 1 tbsp lemon juice
  1. pour 1/4 cup water into small bowl; sprinkle gelatin powder. Let stand for 10min
  2. for the panna cotta, put the cream and sugar in a saucepan over medium heat. Using the point of a knife, scrape the vanilla seeds into the saucepan before adding the pod. Stir until sugar is dissolved. Then bring to scalding point. Remove from heat and lift out vanilla pod
  3. Add in gelatine mixture and whisk until dissolved. Whisk in yogurt and mix until smooth
  4. Strain the cream mixture through a fine sieve if necessary and divide into 8 serving dishes such as ramekins, glasses, cappucinno cups, martini glasses. Ensure you leave a little gap at the top. Cover with cling film and chill for at least 4 hrs to set
  5. For the coulis, heat the strawberries, lemon juice, sugar and 2 tbsp of water into saucepan. Simmer on medium heat for 4 - 5 min then remove from heat
  6. blend the strawberry mixture until smooth then pour the coulis into a sieve. Drizzle the coulis over the panna cotta. Chill for 30min and decorate with sliced strawberries or fresh raspberries and blurberries before serving
Emmi - my favourite brand for plain yogurt!

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