Vanilla pannacotta with strawberry salsa

Vanilla pannacotta with strawberry salsa

By
From
Zest
Serves
6
Prep
10 mins
Cooking time
5 mins
Photographer
Ian Hofstetter

If you don’t use gelatine very often in your cooking, remember to let it cool to the same temperature as the yoghurt mix. This minimises the risk of lumps forming and ensures you achieve that desirable creamy smoothness.

Ingredients

Quantity Ingredient
400g no-fat vanilla yoghurt
2 tablespoons honey
1/2 teaspoon vanilla paste
2 teaspoons gelatine
1/4 cup water, just boiled

Strawberry salsa

Quantity Ingredient
250g strawberries, hulled and chopped
1 tablespoon icing sugar
1 tablespoon grand marnier

Method

  1. Chill six 60 ml moulds. Combine the yoghurt, honey and vanilla in a large mixing bowl.
  2. Dissolve the gelatine by whisking vigorously in hot water in a small jug. Allow to cool slightly.
  3. Beat a little of the yoghurt mixture into the gelatine to equalise the temperature, then whisk this back into the yoghurt mixture until well combined.
  4. Pour into the prepared moulds and chill until almost set. Cover with plastic wrap and chill overnight.
  5. To make the strawberry salsa, combine the strawberries, icing sugar and Grand Marnier in a mixing bowl and toss together gently. Cover and chill until required.
  6. To unmould the pannacottas, carefully run a blunt knife around the rim of each mould and then dip them into hot water for a few seconds. Invert onto serving plates and shake firmly. Carefully lift away the moulds.
  7. Serve the pannacottas with a spoonful of strawberry salsa.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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