Yoghurt Pannacotta with Raspberry Compote

It takes some time, but it's worth it.

Ingredients


  • 185 ml cream
  • 50 g caster sugar
  • 0.50 vanilla pod (split lengthways)
  • 1.50 gelatine leaves
  • 250 g natural yoghurt
  • for the compote:
  • 400 g fresh raspberries
  • 50 g caster sugar
  • 2 tblsp water

Method

  1. Place the cream and sugar in a saucepan over a medium heat. Using the point of a knife, scrape the vanilla pod 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. Remove the vanilla pod.
  2. Soak gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved.
  3. Add the yoghurt and whisk until smooth. Strain the mixture through a fine sieve and divide between 4 x 125ml ramekins, cappuccino cups, martini glasses or white wine glasses.
  4. Cover with plastic wrap and chill for at least three hours or until set.
  5. To make the compote, heat the raspberries, sugar and water in a saucepan and simmer for 2 to 3 minutes, remove some raspberries and blend the remaining mixture.
  6. After blending, pour the compote through a sieve and pour over the Pannacotta. Place the reserved raspberries on top.




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