Yogurt and vanilla panna cotta with summer fruits

Yogurt and vanilla panna cotta with summer fruits
prep: 30 minutes + 3 hours to chill
cook: 10 minutes
serving: 6

Nutrition Facts

each serving
KCal 137
Carbs 17.8g
fiber 2.6g
Protein 7g
Fat 3.7g
Saturates 2.2g
Sugars 17.8g
Salt 0.22g
Fruit/Veg Portion 1

Ingredients

all 10 types
  1. 4 gelatine leaves
  2. 30g caster sugar
  3. 4 tbsp milk
  4. 600g natural yogurt
  5. 2 tsp vanilla extract
  6. To serve:
  7. 200g strawberries, hulled
  8. 2 squeezes lemon juice
  9. 200g raspberries
  10. 100g blueberries

Directions

5 steps in total
Step 1

In a shallow dish, soak the gelatine leaves in cold water.

Step 2

Meanwhile, put the caster sugar and milk in a small pan and stir over a low heat until the sugar has completely dissolved. Bring up to the boil, then take off the heat. Take the gelatine out of the water and stir into the hot milk. Leave to cool for 10 minutes. Beat in the yogurt and vanilla extract and pour into 6 small moulds.

Step 3

Chill until set (about 3 hours).

Step 4

To make the sauce, purée the strawberries with the lemon juice and icing sugar. Sieve to remove the pips.To serve, dunk each mould into warm water for about 10 seconds, swiftly dry the base, then turn the panna cotta out on an individual plate.

Step 5

Spoon a little of the strawberry sauce around each pudding, decorate with raspberries and blueberries and serve.

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