YO­GURT PANNA COTTA

Friday - - Recipe Cards -

Prep time 20 mins Chill­ing time overnight Makes 10-12

625ml full-cream milk 375ml yo­gurt ½ cup sugar 1 tbsp rose­wa­ter 5 tsp gelatin 3 tbsp wa­ter Rose petals, to dec­o­rate FOR THE SAUCE: 90g dark choco­late 80ml plain yo­gurt

Spray 10-12 espresso cups with non-stick spray. Pour the milk and yo­gurt into a bowl and add sugar, stir­ring un­til com­pletely dis­solved, then add the rose­wa­ter. Sprin­kle the gelatin over the wa­ter and leave un­til it is spongey, then melt it in the mi­crowave or hot wa­ter. Mix the gelatin with a lit­tle of the yo­gurt mix­ture and then add this to the re­main­ing yo­gurt mix­ture. Blend un­til smooth. Pour the mix­ture into the pre­pared espresso cups and chill overnight in the fridge. For the sauce, melt choco­late in a bain-marie. Rapidly stir in yo­gurt and leave to cool. To serve the pud­ding, run a knife along the in­side of each cup and un­mould it on a serv­ing plat­ter. Driz­zle with the cooled sauce and dec­o­rate with rose petals, if us­ing.

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