Ingredients
3 tsp powdered gelatine
1 2/3 cups fat free vanilla yoghurt
2 tbsp honey
1/2 tsp vanilla extract
None None FOR THE RASPBERRY COULIS
1 cup frozen raspberries, thawed
2 tbsp powdered sugar
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Achievable elevated desserts — laminated doughs, cakes, custards
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
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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. 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. Pour into chilled molds. Cover with plastic wrap and refrigerate 3 hours or overnight, until set. 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. 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.