Best Yogurt Panna Cotta With Rose Scented Raspberries Recipes

Bill Grangers Yoghurt Panna Cotta With Rose-Scented Raspberries image

Provided by aunty carol

Categories Gelatin

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

185 ml double cream
55 g caster sugar
1/2 vanilla bean, split lengthways
1 1/2 leaves gelatin
250 g low-fat yogurt
250 -300 g fresh raspberries
2 tablespoons icing sugar, sifted
1 teaspoon rose water

Steps:

Place the cream and sugar in a pan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean. Stir until the sugar has dissolved, then just bring to the boil before removing from the heat.
Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved. Add the yoghurt and whisk until smooth.
Strain the mixture through a fine sieve, discard the vanilla bean. Line four 125ml ramekins with plastic wrap, do this by wetting the ramekins slightly so the plastic wrap will adhere to the sides. Divide the mixture between the ramekins, cover wuth plastic wrap and chill for at least three hours, or until just set.
To make the rose-scented raspberries, place half the raspberries in a bowl and crush with a fork. Stir in the icing sugar and taste for sweetness. Fold in the remaining raspberries and the rosewater. Chill until ready to serve.
To serve the pannacotta, remove from ramekins onto serving plates and place spoonfuls of the rose-scented raspberries on top of each pannacotta and serve.

Nutrition Facts : Calories 334.5, Fat 18.8, SaturatedFat 11.5, Cholesterol 68.4, Sodium 62.4, Carbohydrate 38.9, Fiber 4.1, Sugar 32.7, Protein 5

Yogurt Panna Cotta With Raspberry Coulis image

Provided by Sweet PQ

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup milk
3/4 cup milk
2 cups vanilla yogurt
1 teaspoon lemon rind, grated
3 tablespoons lemon juice
10 ounces raspberries (use fresh or thawed frozen)
1 tablespoon sugar (to taste)

Steps:

Mix gelatin and 1/4 cup milk and let stand 10 minutes to soften.
Heat 3/4 cup milk, but do not let boil. Remove from heat and stir in gelatin until completely dissolved. Cool 5 minutes.
In a mixing bowl, place the yogurt and add the lemon rind and lemon juice.
Blend the milk mixture into the yogurt.
Pour into 6 ramekins and refrigerate until set - at least 4 hours.
RASPBERRY COULIS -.
Puree raspberries and sugar together. Strain.
Unmold panna cotta to serve. Spoon coulis around base.

Nutrition Facts : Calories 114.7, Fat 4.5, SaturatedFat 2.6, Cholesterol 16.3, Sodium 60.4, Carbohydrate 14.2, Fiber 3.2, Sugar 8.2, Protein 5.8

Raspberry-Rose Panna Cotta image

Provided by Food Network

Categories dessert

Time 25m

Yield 12 raspberry-rose panna cottas

Number Of Ingredients 6

1 1/2 cups raspberries
1 tablespoon powdered gelatin
3 cups heavy cream
2/3 cup sugar
1 1/2 teaspoons fresh lemon juice
Edible rose petals, for garnish

Steps:

Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes.
Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice.
Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving.