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vanilla yogurt milk chocolate vanilla bean paste powdered gelatin strawberry topping strawberries powdered sugar Grand Marnier
Viewed: 8 - Published at: 6 months agoIngredients
- 1 2/3 cups vanilla yogurt
- 3 oz milk chocolate, melted, cooled
- 1/2 tsp vanilla bean paste
- 2 tsp powdered gelatin
- None None Strawberry Topping
- 9 oz strawberries, hulled, quartered
- 1 tbsp powdered sugar
- 1 tbsp Grand Marnier
Method
- Chill four 1/2 cup molds. In a bowl, combine yogurt, chocolate and vanilla.
- In a small bowl, whisk gelatin into 1/4 cup just-boiled water until dissolved. Allow to cool slightly.
- Beat a small amount of the yogurt mixture into gelatin to equalize temperature, then add to the remaining yogurt mixture, whisking until well combined.
- Pour into prepared molds. Chill until almost set. Cover with plastic wrap and chill overnight.
- To make strawberry topping, combine all ingredients in a bowl. Cover and chill until required.
- Unmold pannacottas by carefully running a blunt knife around the rim of each and immersing molds in a small amount of hot water for a few seconds. Invert onto serving platter. Shake firmly but remove carefully. Serve with strawberry topping.
