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.
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