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Yoghurt Vanilla Panna Cotta with Summer Fruits |
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| Serves 6 |
Prep 20 mins |
Refrigeration 3 h |
Easy |
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My rating |
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Ingredients |
4 gelatine leaves
30 caster sugar
4 tbsp milk
600g natural yoghurt
2 tsp vanilla extract
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To serve
200g strawberries, hulled
2 squeezes lemon juice
1 tbsp icing sugar
200g raspberries
100g blueberries |
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Soak the gelatine leaves in
cold water in a shallow dish
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Put the caster sugar and milk
in a small pan and stir over a low heat until the sugar
has completely dissolved. Bring up to the boil, then take
off the heat. Take the gelatine out of the water and stir
into the hot milk. Leave to cool for 10 minutes. Beat in
the yoghurt and vanilla extract and pour into 6 small
moulds.
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Chill until set ( about 3
hours)
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To make the sauce, puree the
strawberries with the lemon juice and icing sugar. Sieve
to remove the pips. Mix the raspberries and blueberries in
a separate serving bowl.
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To serve, dunk each mould into
warm water for about 10 seconds, swiftly dry the base,
then turn the panna cotta out on an individual plate.
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Spoon the strawberry sauce
around each pudding. Add the summer fruits and serve.
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DAILY
DINNERS 
