Raspberry Rose Yoghurt Panna Cotta
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Prep + Cook: 25 minutes + cooling and refrigeration
300 mls pouring cream
90 g (1/2 cup) Natvia
2 teaspoon vanilla extract
2 teaspoon powdered gelatine
80 mls boiling water (1/3 cup)
150 g frozen raspberries
280 g Greek-style yoghurt
1 teaspoon rosewater
- Stir cream and Natvia in a medium saucepan over high without boiling until Natvia dissolves. Add vanilla; stir to combine. Sprinkle gelatine over the boiling water in a small heatproof jug; stand jug in a small saucepan of simmering water; stir until gelatine dissolves.
- Stir gelatine mixture into hot cream mixture. Transfer to a medium bowl to cool.
- Meanwhile, puree 100g thawed raspberries. Push puree through a fine sieve to remove the seeds; discard seeds.
- Stir yoghurt into cooled cream mixture. Add raspberry puree and rosewater; stir well to combine.
- Rinse sex 1/2-cup (125ml) moulds with cold water; drain but no not wipe dry. Pour panna cotta mixture into moulds cover loosely with plastic wrap. Refrigerate for 4 hours or until set.
- Carefully turn panna cotta onto plates. Serve topped with remaining frozen raspberries and dried rose petals, if you like.