Panna Cotta with Raspberry Coulis and Citrus Graham Crumble

Directions

To make the Panna Cotta

1. PLACE the gelatin in the water and set aside to hydrate.

2. WHISK together the yogurt, honey and vanilla in a saucepan over low heat until smooth.

3. IMMEDIATELY REMOVE mixture from heat when it starts to bubble and set aside.  

4. SET the gelatin bowl in a larger bowl of shallow boiling water to melt the gelatin, stirring until liquefied.

5. ADD a few tablespoons of the yogurt mixture to the gelatin bowl and whisk until incorporated. Then add the gelatin mixture back to the hot pot and whisk well to incorporate.  

6. COAT twenty ½-cup vessels with nonstick spray, if intending to serve the panna cotta unmolded. Otherwise, skip this step.

7. POUR mixture evenly amongst the vessels.

8. WRAP each tightly and refrigerate a couple hours or overnight, until set.

9. UNMOLD the vessels by dipping each of them in hot water for a few seconds, inverting the vessel on a plate and carefully tapping.  Otherwise, serve the panna cotta in the vessel as-is without unmolding.

10. SERVE each portion with 2 tablespoons of Raspberry Coulis and 1 tablespoon of Citrus Graham Crumble. Garnish with fresh raspberries.

To make the Raspberry Coulis

1. PUREE raspberries and push through a sieve to remove seeds.

2. WHISK the puree with sugar and lemon.

To make the Citrus Graham Crumble

1. TOSS all the ingredients together evenly.