It’s a real thriller with vanilla
VANILLA AND WHITE CHOCOLATE PANNA COTTA
PREP TIME: 15 MINS
(+ 4 HOURS CHILLING)
COOK TIME: 10 MINS
SERVES 6 (AS AN OCCASIONAL DESSERT)
125ml (½ cup) light thickened cream 10g sachet powdered gelatine 200g (¾ cup) fat-free Greek-style
185ml (¾ cup) skim milk
3 Tbsp sugar or granulated
2 Tbsp water
85g white cooking chocolate,
1 tsp vanilla essence
Extra white chocolate shavings,
to serve (optional) 1 Spray six 185ml (3/4 cup) ramekins with cooking spray and place in a shallow dish.
2 Put the cream in a small saucepan and sprinkle over the gelatine (don’t stir). Set aside for 5 minutes. Cook over mediumlow heat for 5 minutes or until gelatine dissolves. Stir in the yoghurt, milk, sugar and water. Cook, stirring, over medium heat until heated through. Remove pan from heat. Stir in the white chocolate and vanilla until chocolate melts. Pour the mixture into the ramekins. Place in the fridge for 4 hours, or until firm.
3 Using sharp knife, loosen panna cotta from sides of ramekins. Turn out onto dessert plates (see Cook’s Tip). Top with extra chocolate shavings, if using.