Pretty In Pink Panna Cotta

1. 1

   NOTE: You will need a small sieve or strainer.

2. 2

   Mix together the yogurt and the buttermilk in a medium bowl.

3. 3

   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.

4. 4

   In another little bowl; mix together the sugar and the vanilla bean paste.

5. 5

   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.

6. 6

   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.

7. 7

   Pour the raspberry mix into the yogurt mix and stir well. Pour the mix into little molds or teacups for a cute presentation.

8. 8

   Chill the dishes in the fridge for at least 3 hours or overnight.

9. 9

   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.

10. 10

    Garnish with the rest of the raspberries.

* Per serving · 4 servings · Values may vary.