Raspberry-Vanilla Panna Cotta With White Chocolate Ganache

• FOR THE PANNA COTTA:
• 1 cup Whipping Cream
• 2 Tablespoons Sugar
• 1 whole Vanilla Bean, Split, Seeds Scraped
• 1/4 cups Cold Water
• 1 envelope Powdered Gelatin (1 Tbsp)
• 1 cup Raspberry Yogurt
• 1/4 pints Raspberries, Mashed
• 1/4 pints Raspberries, Whole, Plus Extra For Garnish
• _____
• FOR THE GANACHE:
• 7 ounces, weight White Baker's Chocolate
• 1 cup Whipping Cream

1. 1. Bring cream, sugar, vanilla bean and seeds to a simmer in a sauce pan.
2. 2. While cream is heating, combine gelatin and water in a small bowl. Allow to soften.
3. 3. Remove cream from heat, discard vanilla bean and stir in gelatin.
4. 4. In a bowl, whisk yogurt and mashed berries until smooth.
5. 5. Whisk cream mixture into yogurt.
6. 6. Pour into a silicon mold sprayed with non-stick spray.
7. 7. Push 3 or 4 whole raspberries into each cup and refrigerate until set.
8. 8. Next make the ganache. In a small sauce pan, bring cream to a simmer.
9. 9. Remove from heat and add chocolate. Whisk until smooth and refrigerate.
10. 10. To remove panna cotta from the mold, very carefully run a knife around the very top edge of the mold. Gently pop out the panna cotta and invert on a plate. Serve topped with ganache and more raspberries.

cotta, whipping cream, sugar, vanilla bean, ubc, gelatin, raspberry yogurt, ubc, ubc, ganache, chocolate, whipping cream

Taken from tastykitchen.com/recipes/desserts/raspberry-vanilla-panna-cotta-with-white-chocolate-ganache/ (may not work)