Rosewater and Vanilla Yoghurt Panna Cotta
This is a large recipe (which is how I make it, so there are some left over for the next night), however it can easily be halfed (gealtine leaves can be cut in half).
The pictures show the Pana Cotta with candied peach in a rosewater syrup.
Ingredients:
750ml Cream
1 L Skim Low Fat Youghurt
250g Caster Sugar
2 teaspoons Vanilla Bean Paste
2 teaspoons Rosewater
7 Sheets Leaf Gelatine
1. Heat cream and sugar over a low heat to dissolve sugar, bringing to a gentle similar before turning off the heat.
2. Place gelatine in bowl of cold water for 5 minutes. Remove from bowl and squeeze excess water out, before adding it to cream mixture and whisking.
3. Finally add vanilla bean paste, rosewater and youghurt then whisk to combine.
4. Pour into ten dariole mould and refridgerate for at least 4 hours or overnight.
5. To remove from the moulds, to serve, run a knife around the inside of the mould, then place in a bath of hot water. This should allow the Panna Cotta to slide out easily when turned onto a plate.
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