VANILLA PANNA COTTA With goat’s milk yoghurt

  • : 6 personnes
  • : 20 min
VANILLA PANNA COTTA With goat’s milk yoghurt

Ingrédients

  • - 100g caster sugar
  • - 100ml water
  • - 1 vanilla pod
  • - 1 flat tsp of agar-agar
  • - 300ml single cream
  • - 4 Soignon goat’s milk yoghurts
  • - 300g frozen raspberries
  • - 100g fresh raspberries

Préparation

- Bring the single cream and the agar-agar to the boil for 30 seconds then leave to cool.

- Then add 80g of sugar and scrape the vanilla pod into the mixture.

- Then add the yoghurts and mix well.

- Pour the mixture into individual dishes and chill for at least 3 hours.

- In a blender, blend the defrosted raspberries with the remaining 20g of caster sugar, adding water if necessary

- Refrigerate.

- Serve the raspberry coulis on the panna cotta and top with a few fresh raspberries.

- Serve with a crunchy shortbread biscuit.

Cuisiné avec

Florette coulis de fraise & framboise

Strawberry & raspberry coulis
Florette

Florette

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