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A light alternative to the traditional pannacotta, served with Rasberries.
185 ml Cream
55 g caster sugar
½ Vanilla Bean split lengthways
1½ leaves Gelatine
250 g skim milk yoghurt
1 punnet raspberry or ½ packet of frozen rasberries, thawed
2 tablespoons icing sugar sifted
1 teaspoon rose-water
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Place the cream and sugar in a saucepan over a medium heat.
Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean.
Stir until the sugar is dissolved, then just bring to the boil before removing from the heat.
Soak the gelatine in cold water until soft.
Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved.
Add the yoghurt and whisk until smooth.
Strain the mixture through a fine sieve, discard the vanilla bean.
Divide between four 125 ml (1/2 cup) ramekins, cover with plastic wrap and chill for at least 3 hours, or until just set.
To serve, place spoonfuls of the rose scented rasberries on top of each pannacotta and serve immediately.
Place half the rasberries in a glass bowl and crush with a fork.
Stir in the icing sugar and taste for sweetness.
Fold in the remaining rasberries and the rosewater.
Chill until ready to serve.