Vanilla Panna Cotta With Raspberry Coulis

• 3 tsp powdered gelatine
• 1 2/3 cups fat free vanilla yoghurt
• 2 tbsp honey
• 1/2 tsp vanilla extract
• None None FOR THE RASPBERRY COULIS
• 1 cup frozen raspberries, thawed
• 2 tbsp powdered sugar

1. Chill four 1/2-cup molds. Whisk gelatine vigorously into 1/4 cup boiling water in a small bowl until dissolved. Allow to cool slightly.
2. Combine yogurt, honey and vanilla in a large bowl. Beat a little yogurt mixture into gelatine, then whisk back into the yogurt mixture until well combined.
3. Pour into chilled molds. Cover with plastic wrap and refrigerate 3 hours or overnight, until set.
4. For the raspberry coulis, place 3/4 cup of the raspberries, powdered sugar and 1 tbsp water in a food processor or blender. Process until smooth (add a splash of liqueur, if desired). Stir in remaining raspberries and refrigerate until required.
5. Unmold panna cottas by immersing molds in a small amount of hot water for a few seconds. Invert onto serving dish or plate. Shake firmly and carefully to remove mold. Serve with coulis.

powdered gelatine, vanilla yoghurt, honey, vanilla, coulis, frozen raspberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/31740 (may not work)