Yoghurt Rose Panna Cotta With a Berry Jelly

yoghurt_rose_panna_cotta_with

Ingredients

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
150g raspberries
100g pomegranate rubies
1 vanilla pod, halved and seeds scraped out
2 1/2 cups double cream yoghur

Method

  1. 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.
  2. 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.
  3. 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.
  4. To serve: Invert the panna cottas onto serving plates and serve immediately.

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