Yogurt Panna Cotta with Rose-Scented Raspberries

Recipe copyright William Granger, February 2004
TOTAL TIME: 3 hr 30 min
Prep: 10 min
Inactive Prep: 3 hr 15 min
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

ROSE-SCENTED RASPBERRIES:
  • 1 pint fresh raspberries or 1/2 packet frozen raspberries, thawed
  • 2 tablespoons confectioners' sugar, sifted
  • 1 teaspoon rosewater
PANNA COTTA:
  • 1 1/2 sheets or leaves unflavored gelatin
  • Cold water, for gelatin
  • 1 cup nonfat yogurt
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Directions

For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.

For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.

Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours

Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately.

Photo credit: Petrina Tinslay Photography

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