Vanilla Panna Cotta With Raspberry Coulis - cooking recipe

Ingredients

16 oz vanilla yogurt
2 tbsp honey
1/2 tsp vanilla extract
3 tsp powdered gelatin
1/3 lb raspberries
2 tbsp powdered sugar

Preparation

For the panna cotta, chill 4 x 1/2 cup pudding molds. In a bowl, combine yogurt, honey and vanilla. In a separate small bowl, whisk gelatin vigorously into 1/4 cup boiling water with a fork until dissolved. Allow to cool slightly. Beat a little yogurt mixture into gelatin mixture, then whisk this into remaining yogurt mixture until well combined. Pour into molds and chill until almost set. Cover with cling wrap and chill 3 hours or overnight.
Meanwhile, for the coulis, place 3/4 of the raspberries in a food processor or blender along with the powdered sugar and 1 tbsp water. Process until smooth. Stir in remaining raspberries and chill until needed.
To assemble, immerse molds in hot water for a few seconds and invert into shallow glasses or onto plates. Firmly shake, then carefully remove molds to release panna cotta. Drizzle with raspberry coulis to serve.