Vanilla Panna Cotta With Raspberry Coulis - cooking recipe

Ingredients

3 tsp powdered gelatine
1 2/3 cups fat free vanilla yoghurt
2 tbsp honey
1/2 tsp vanilla extract
None None FOR THE RASPBERRY COULIS
1 cup frozen raspberries, thawed
2 tbsp powdered sugar

Preparation

Chill four 1/2-cup molds. Whisk gelatine vigorously into 1/4 cup boiling water in a small bowl until dissolved. Allow to cool slightly.
Combine yogurt, honey and vanilla in a large bowl. Beat a little yogurt mixture into gelatine, then whisk back into the yogurt mixture until well combined.
Pour into chilled molds. Cover with plastic wrap and refrigerate 3 hours or overnight, until set.
For the raspberry coulis, place 3/4 cup of the raspberries, powdered sugar and 1 tbsp water in a food processor or blender. Process until smooth (add a splash of liqueur, if desired). Stir in remaining raspberries and refrigerate until required.
Unmold panna cottas by immersing molds in a small amount of hot water for a few seconds. Invert onto serving dish or plate. Shake firmly and carefully to remove mold. Serve with coulis.