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Categories:Viewed: 11 - Published at: 5 years ago
Ingredients
- 1/2 None vanilla bean
- 1/3 cup heavy cream
- 2 tbsp sugar
- 3/4 tsp unflavored gelatin
- 1/2 cup low fat plain yogurt
- 1 None cinnamon stick
- 1/2 cup frozen or fresh mixed berries
Method
- Scrape seeds from vanilla bean into small saucepan; discard bean. Add cream and 1 tbsp of the sugar to pan. Cook, stirring, on low heat, for 5 mins or until sugar dissolves. Sprinkle gelatin over 2 tbsp boiling water in small bowl; stir until gelatin dissolves. Stir gelatin mixture into cream mixture; cool for 5 mins.
- Whisk yogurt into cream mixture until smooth. Pour into two 1/2-cup molds. Cover loosely with plastic wrap. Refrigerate for 4 hours or overnight until set.
- For the berry compote, combine cinnamon stick, berries, remaining 1 tbsp sugar and 2 tbsp boiling water in small bowl; stir until sugar dissolves. Cover and refrigerate until required.
- Just before serving, turn panna cotta onto serving plates. Discard cinnamon stick from compote; serve compote with panna cotta.
