Vanilla Panna Cotta With Raspberry Coulis – a delicious recipe with powdered gelatine, vanilla yoghurt, honey, vanilla, COULIS, frozen raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chill four 1/2-cup molds. Whisk gelatine vigorously into 1/4 cup boiling water in a small bowl until dissolved. Allow to cool slightly.
2
Combine yogurt, honey and vanilla in a large bowl. Beat a little yogurt mixture into gelatine, then whisk back into the yogurt mixture until well combined.
3
Pour into chilled molds. Cover with plastic wrap and refrigerate 3 hours or overnight, until set.
4
For the raspberry coulis, place 3/4 cup of the raspberries, powdered sugar and 1 tbsp water in a food processor or blender. Process until smooth (add a splash of liqueur, if desired). Stir in remaining raspberries and refrigerate until required.
5
Unmold panna cottas by immersing molds in a small amount of hot water for a few seconds. Invert onto serving dish or plate. Shake firmly and carefully to remove mold. Serve with coulis.
342
kcal
Calories
27
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 7 ingredients. The key ingredients include: 3 tsp powdered gelatine, 1 2/3 cups fat free vanilla yoghurt, 2 tbsp honey, 1/2 tsp vanilla extract, 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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