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. Bring cream, sugar, vanilla bean and seeds to a simmer in a sauce pan.
- 2. While cream is heating, combine gelatin and water in a small bowl. Allow to soften.
- 3. Remove cream from heat, discard vanilla bean and stir in gelatin.
- 4. In a bowl, whisk yogurt and mashed berries until smooth.
- 5. Whisk cream mixture into yogurt.
- 6. Pour into a silicon mold sprayed with non-stick spray.
- 7. Push 3 or 4 whole raspberries into each cup and refrigerate until set.
- 8. Next make the ganache. In a small sauce pan, bring cream to a simmer.
- 9. Remove from heat and add chocolate. Whisk until smooth and refrigerate.
- 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)