The sweet, tart flavor of raspberries pops against the creamy, soft taste and texture of this panna cotta. Cabot Greek Yogurt is whisked with honey and vanilla into a light-as-air cream to create an indulgent base. A sprinkle of Citrus Graham Crumble and a drizzle of Raspberry Coulis complete this sophisticated sweet that piles on the better-for-you menu appeal.
Directions
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PLACE the gelatin in the water and set aside to hydrate.
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WHISK together the yogurt, honey and vanilla in a saucepan over low heat until smooth.
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IMMEDIATELY REMOVE mixture from heat when it starts to bubble and set aside.
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SET the gelatin bowl in a larger bowl of shallow boiling water to melt the gelatin, stirring until liquefied.
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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.
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COAT twenty ½-cup vessels with nonstick spray, if intending to serve the panna cotta unmolded. Otherwise, skip this step.
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POUR mixture evenly amongst the vessels.
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WRAP each tightly and refrigerate a couple hours or overnight, until set.
- 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.
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SERVE each portion with 2 tablespoons of Raspberry Coulis and 1 tablespoon of Citrus Graham Crumble. Garnish with fresh raspberries.
- PUREE raspberries and push through a sieve to remove seeds.
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WHISK the puree with sugar and lemon.
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TOSS all the ingredients together evenly.