Friday, June 14, 2013

DESSERTS: Penna cotta is a light Italian dessert that is usually made with cream and gelatin. I prefer to use milk and yogurt. Please give this a try and see if you like it.


PANNA COTTA WITH RASPBERRY COULIS:

 

 

 


panna cotta:

    1 pkg. unflavoured gelatine                        
    1 cup milk
    2 cups plain yoghurt                                               
    1 tsp. grated lemon rind + 3 tbsp lemon juice                                             
    ¼-½ cup sugar

raspberry coulis:

    10 oz. fresh or frozen raspberries               
    1-2 tbsp. sugar
    1 tbsp. milk                                                             

 

 

 


Place yogurt in a large bowl and stir lemon juice and rind into it. Sprinkle gelatine onto ¼ cup of milk in a small bowl sitting in a pan of simmering water; stirring to dissolve. Scald rest of milk until hot; then add sugar to taste. Pour this into gelatine mixture. Let mixture cool for 5 minutes. Stir milk and gelatine mixture once more; then add mixture into yoghurt. Taste and adjust sweetness, adding a bit more icing sugar to taste if necessary. Pour mixture into a serving bowl or a metal mould. Refrigerate for at least 4 hours, or until set and cold.

 

Puree raspberries in blender. Add sugar and milk and blend together to combine. Transfer to a plastic squeeze bottle. Refrigerate until needed.

 
At serving time, un-mould penna cotta onto serving plate and decorate with raspberry coulis. 

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