Vanilla Yogurt Panna Cotta with Raspberry Coulis

The gentle tang of Greek yogurt and subtle vanilla flavor give this classic Italian dessert a fresh, creamy finish, beautifully complemented by a bright raspberry coulis.

Serves: 6

Ingredients

Panna Cotta

• 2½ teaspoons unflavored powdered gelatin
• ¼ cup lukewarm water
• ¾ cup heavy cream
• ¾ cup whole milk
• ¼ cup granulated sugar
• 1 Heilala Vanilla Bean, split lengthwise and seeds scraped, or 1 teaspoon Heilala Vanilla Paste
• ½ teaspoon finely grated lemon zest
• 1 cup Greek yogurt
• Sunflower oil, for greasing

Raspberry Coulis

• 9 oz frozen raspberries, thawed (250g)
• 2 tablespoons powdered sugar

Method

1. Lightly brush the base of six ½-cup-capacity pudding molds or ramekins with sunflower oil.
2. To make the panna cotta, sprinkle the gelatin over the lukewarm water and set aside to bloom.
3. Place the heavy cream, milk, granulated sugar, vanilla bean and seeds or vanilla paste, and lemon zest in a saucepan. Heat over low heat, stirring until the sugar has dissolved and the mixture is almost simmering. Do not allow it to boil.
4. Remove the saucepan from the heat and stir in the gelatin mixture until completely dissolved. Allow the mixture to cool to room temperature.
5. Remove the vanilla bean, then stir in the Greek yogurt until smooth and well combined.
6. Carefully pour the mixture into the prepared molds. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
7. To make the raspberry coulis, place the thawed raspberries in a food processor and blend until smooth. Strain through a fine-mesh sieve to remove the seeds, then stir in the powdered sugar.
8. To unmold the panna cotta, briefly dip the base of each mold into warm water. Invert onto a serving plate and gently shake to release. Drizzle with the raspberry coulis and serve.