Vanilla Bean Panna Cotta
Page views: 16927
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3 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time
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Serves
4
300ml light cream
1 vanilla bean, seeds removed
½ tsp ground cinnamon
1 tbsp Chelsea White Sugar
2 tbsps boiling water
2 tsps gelatine powder
180g (2/3 cup) natural low fat yogurt
pomegranate seeds or cherries, for decoration
Spiced Syrup:
1 cup fresh squeezed orange juice, strained
2 tsps lemon juice
¼ cup Chelsea White Sugar
1 star anise, optional
1 cinnamon stick
2 x 3cm strip lemon rind
1 bay leaf
1. Place the cream, vanilla seeds, cinnamon and Chelsea White Sugar in a small saucepan over medium heat and cook, stirring, for 2 -3 mins or until sugar dissolves.
2. Place boiling water in a small heatproof jug. Sprinkle with gelatine and whisk with a fork until the gelatine dissolves.
3. Add the gelatine mixture to the cream mixture and stir to combine. Whisk in the yoghurt.
4. Pour into 4 x ½ cup glasses. Allow to cool for 10 mins. Then cover with plastic wrap and store in refrigerator to set. Drizzle with spice fruit syrup and garnish with pomegranate seeds.
5. Spiced Syrup - Bring all ingredients to the boil, then reduce heat and simmer for 5 mins. Strain and use as desired.
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