CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Raspberry, Strawberry and Honey Panna Cotta

  • Overview
  • Ingredients
    7 items
  • Directions

Raspberry, Strawberry & Honey Panna Cotta

The sweetest way to spoil your loved ones! This silky, light dessert has just the right touch of honey and tart raspberries—plus, it’s made with yogurt for a fresher, less sweet twist. And the best part? You can make it the day before, so you can focus on making memories while still treating your loved ones to something special.

Serves 4

300 ml cream

100 ml milk

100 ml yoghurt

60 g     honey

             seeds from 1 vanilla pod

4          gelatin sheets, soaked in cold water for 5 minutes, extra water squeezed out

TOPPING:

60 ml   raspberry OR strawberry coulis or dessert topping

            Fresh raspberries and strawberries for garnish

 

  • In a saucepan, heat together the cream, milk and the honey. Do not allow mixture to boil.  Add the vanilla seeds.
  • Remove from the heat and add the gelatin sheets, stir to dissolve and cool till almost room temperature.  Stir in the yoghurt
  • Pour into 4 serving cups or moulds
  • Refrigerate for at least 4 hours (or overnight)
  • Serve topped with the berry coulis or dessert topping and fresh raspberries and strawberries