Pretty In Pink Panna Cotta – a delicious recipe with plain yogurt, buttermilk, unflavored gelatin, cold ice water, sugar, vanilla bean. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
NOTE: You will need a small sieve or strainer.
2
Mix together the yogurt and the buttermilk in a medium bowl.
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
In another little bowl; mix together the sugar and the vanilla bean paste.
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
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
Pour the raspberry mix into the yogurt mix and stir well. Pour the mix into little molds or teacups for a cute presentation.
8
Chill the dishes in the fridge for at least 3 hours or overnight.
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
Garnish with the rest of the raspberries.
358
kcal
Calories
26
g
Fat
16
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups plain yogurt, 1/2 cup buttermilk, 1 1/4 teaspoons unflavored gelatin (I use Knox brand), 2 tablespoons cold ice water, and more.
Yes, Pretty In Pink Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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