Vanilla Panna Cotta With Raspberry Coulis – a delicious recipe with vanilla yogurt, honey, vanilla, powdered gelatin, raspberries, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the panna cotta, chill 4 x 1/2 cup pudding molds. In a bowl, combine yogurt, honey and vanilla. In a separate small bowl, whisk gelatin vigorously into 1/4 cup boiling water with a fork until dissolved. Allow to cool slightly. Beat a little yogurt mixture into gelatin mixture, then whisk this into remaining yogurt mixture until well combined. Pour into molds and chill until almost set. Cover with cling wrap and chill 3 hours or overnight.
2
Meanwhile, for the coulis, place 3/4 of the raspberries in a food processor or blender along with the powdered sugar and 1 tbsp water. Process until smooth. Stir in remaining raspberries and chill until needed.
3
To assemble, immerse molds in hot water for a few seconds and invert into shallow glasses or onto plates. Firmly shake, then carefully remove molds to release panna cotta. Drizzle with raspberry coulis to serve.
380
kcal
Calories
28
g
Carbs
Carbs
* 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 6 ingredients. The key ingredients include: 16 oz vanilla yogurt, 2 tbsp honey, 1/2 tsp vanilla extract, 3 tsp powdered gelatin, and more.
Yes, Vanilla Panna Cotta With Raspberry Coulis 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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