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Yogurt and vanilla panna cotta with summer fruits

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This low-fat version of a traditional Italian favourite is ideal for a dinner party. With thanks to celebrity chef Sophie Grigson for this recipe.
Serves
6
Prep
30 minutes + 3 hours to chill
Cook
10 minutes
Each 196g serving contains (excludes serving suggestion)
KCal
152
Carbs
22.80g
Fibre
2.60g
Protein
7.90g
Fat
3.30g
Saturates
1.80g
Sugars
22.00g
Salt
0.20g
Portion Fruit & Veg
1
Ingredients
Ingredients
4 gelatine leaves
30g caster sugar
4 tbsp milk
600g natural yogurt
2 tsp vanilla extract
To serve:
200g strawberries, hulled
2 squeezes lemon juice
1 tbsp icing sugar
200g raspberries
100g blueberries
Method
  1. In a shallow dish, soak the gelatine leaves in cold water.
  2. Meanwhile, put the caster sugar and milk in a small pan and stir over a low heat until the sugar has completely dissolved. Bring up to the boil, then take off the heat. Take the gelatine out of the water and stir into the hot milk. Leave to cool for 10 minutes. Beat in the yogurt and vanilla extract and pour into 6 small moulds.
  3. Chill until set (about 3 hours).
  4. To make the sauce, purée the strawberries with the lemon juice and icing sugar. Sieve to remove the pips.
    To serve, dunk each mould into warm water for about 10 seconds, swiftly dry the base, then turn the panna cotta out on an individual plate.
  5. Spoon a little of the strawberry sauce around each pudding, decorate with raspberries and blueberries and serve.
Chefs tips
  • You could use other fruit such as mango, peaches, nectarines or cherries.
  • For a vegetarian version, use a plant-based gelling agent. Look in health food shops if your supermarket doesn't stock this.
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