Yoghurt Rose Panna Cotta With a Berry Jelly
|2 x 1/2 cup water|
|2 tbsp (for jelly), 50g (for panna cotta) xylitol|
|3 tsp rose water|
|2 1/2 tbsp powdered gelatin|
|100g pomegranate rubies|
|1 vanilla pod, halved and seeds scraped out|
|2 1/2 cups double cream yoghur|
- For the berry jelly: Place 1/2 cup of water, 2 tbsp xylitol and 2 tsp rose water in a small saucepan and stir over a medium heat until xylitol is dissolved. Remove from heat, add soaked gelatin (1 tbspn powdered, sprinkled over 3 tbspn water) and stir until dissolved. Cool slightly.
- Divide 150g raspberries and 100g pomegranate rubies between 6 lightly oiled 200ml moulds. Cover berries with 1/4 cup of the gelatin mixture, place in the fridge and allow to set.
- For the panna cotta: Place 1/2 cup water, 50g xylitol, 1 tsp rose water and the vanilla seeds in a small saucepan and stir until the xylitol has dissolved. Add 1 1\2 tbsp powdered gelatin; stir until completely dissolved. Cool slightly. Whisk yoghurt into gelatin mixture, ensuring that it is thoroughly mixed. Pour mixture over set berry jelly and tap lightly on a board to ensure there are no air pockets. Cover and refrigerate for at least 4 hours or until set.
- To serve: Invert the panna cottas onto serving plates and serve immediately.