Yogurt Panna Cotta With Rose-Scented Raspberries
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
61
Spice
38
Sweetness
55
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork
2
Gradually stir in the sugar and taste for sweetness
3
Gently fold in the remaining raspberries and the rosewater, until just combined
4
Chill the sweetened raspberry mixture until ready to serve
5
For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat
6
Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod
7
Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat
8
Soak the gelatin sheets in cold water until soft, about 15 minutes
9
Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved
10
Add the yogurt, and continue whisking until the mixture is smooth
11
In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture
12
Discard the vanilla bean pod
13
Divide the yogurt mixture among 4 (4 ounce) ramekins
14
Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours
15
Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately
16
Photo credit: Petrina Tinslay Photography