Panna Cottas with Red Fruit
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Ingredients
for
4
- Ingredients
- butter (for the baking tray)
- 1 cup Rhubarb (sliced)
- 1 Tbsp powdered sugar
- 4 sheets white gelatin
- 1 ¾ cups natural Yogurt
- ½ cup sugar
- 1 Tbsp Vanilla syrup
- 1 Tbsp lemon juice
- ⅔ cup cream
Preparation steps
1.
Preheat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and grease a baking tray with butter.
2.
Arrange the rhubarb on the prepared baking tray, dust with icing sugar and bake for around 5 minutes, Remove and leave to cool.
3.
Soften the gelatine in cold water.
4.
Mix the yoghurt with sugar, syrup and lemon juice. Wring out the gelatine and heat in a pot - do not allow to boil. Add two tbsp of the yoghurt mixture, stir well and then transfer the gelatine mixture to the remaining yoghurt mixture.
5.
Whip the cream and fold it into the yoghurt-gelatine mixture. Transfer to dessert bowls and chill for 3 hours.
6.
Place the rhubarb on top of the cream and, if desired, sprinkle with brittle.
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