Yogurt Panna Cotta with Raspberry Jelly

For the panna cotta:

1/4 cup water
2 tsp. unflavored gelatin (1 packet)
1 1/4 cups whipping cream, half and half, or whole milk
1/4 cup sugar
1 1/2 cups Plain Yogurt
3/4 tsp. almond extract

For the Raspberry Jelly

100g fresh raspberries
1 sachet diet raspberry jelly
250ml water

  1. Lightly spray 6 half cup moulds with cooking spray. Place raspberries in the bottom of each mould.
  2. Mix together the raspberry jelly sachet 1 cup boiling water. Stir until completely dissolved. Add 1 cup of cold water and stir. Gently pour ¼ cup of jelly over the top of the raspberries.
  3. Cover and refrigerate for 2 hours or until jelly has set.
  4. Pour 1/4 cup tepid water into small bowl; sprinkle gelatin over. Let stand 10 minutes.
  5. Bring cream and 1/4 cup sugar to gentle simmer in a saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and whisk until dissolved. Whisk in plain yogurt and almond extract.
  6. Divide mixture among the custard cups or ramekins. Cover and chill overnight.


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