Name: Coconut and raspberry panna cotta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 1/4 cup (310ml) low-fat milk; 1/4 cup (55g) caster sugar; 2 teaspoon coconut extract; 1/2 cup (125ml) boiling water; 3 teaspoon gelatine powder; 3/4 cup (210g) low-fat vanilla yogurt; 1 cup frozen raspberries

Coconut and raspberry panna cotta

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Serves 4

Prep

10M

Cook

Total

15M

Ingredients

1 1/4 cup (310ml) low-fat milk

1/4 cup (55g) caster sugar

2 teaspoon coconut extract

1/2 cup (125ml) boiling water

3 teaspoon gelatine powder

3/4 cup (210g) low-fat vanilla yogurt

1 cup frozen raspberries

Method

1.Lightly grease four 3/4-cup moulds. Combine milk, sugar and coconut extract in a saucepan and bring to boil.

2.Combine boiling water and gelatine in a small jug and stir until gelatine dissolves.

3.Whisk gelatine mixture into milk mixture. Cool slightly and whisk in yogurt. Divide raspberries between moulds. Top with 1 tablespoon yogurt mixture and chill for 15 minutes, until just sticky. Fill with remaining mixture and refrigerate for about 5 hours, until set.

4.Turn each panna cotta out onto a plate and serve.

To turn these out, first run a small knife around the edge or dip the moulds in hot water.
Note

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