Fruit Infusion Yogurt Panna Cotta
Serves: 2. Prep: 15 minutes plus time to chill.
INGREDIENTS:
- 1 gelatine leaf
- 1 fruit infusion tea bag – such as raspberry or rhubarb
- 100g crème fraîche
- 50g Greek yogurt
- 60ml boiling water
- 2 teaspoons sugar
- 1 teaspoon vanilla essence
METHOD:
- Put the gelatine leaf in a bowl of COLD water and leave to soak for a few minutes until softened.
- Mix the yoghurt and crème fraîche in another bowl.
- Put the boiling water and infusion bag in a pan and leave for at least 5 minutes, then remove the bag and squeeze it to extract the flavour.
- Place the infused water in the pan over low heat and add the sugar stirring until it has dissolved.
- Then add the gelatine to the water and sugar, and stir until dissolved (do not add gelatine leaf to boiling water as it affects the setting quality).
- Add the water and gelatine mix to the yoghurt and crème fraîche. Mix until all the lumps disappear and the mix becomes smooth.
- Add the vanilla essence to the mixture and gently stir in.
- Pour the mix into 2 ramekins or moulds.
- Chill and leave to set for at least 2 hours.
- Turn the panna cotta out of the moulds or ramekins onto a plate by briefly dipping their bases into a bowl of hot water.
- Serve with fresh fruit, fruit puree or a bottled sauce.
