Vanilla-yoghurt panna-cotta with pomegranate sauce

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 4 sheets white gelatine
  • 1 Vanilla pod
  • 300 g Whipped cream
  • 100 g + 1 tablespoon of sugar
  • 300 g Cream yoghurt (10 % fat)
  • 200 ml Pomegranate juice (bottle)
  • 2 TABLESPOONS Lemon juice

Directions

  1. 1

    Soak 3 sheets of gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Bring cream, 100 g sugar, vanilla pulp and vanilla pod to the boil in a pot. Simmer for about 5 minutes, remove from heat and let cool for about 5 minutes.

  2. 2

    Remove the vanilla pod. Squeeze the soaked gelatine well and dissolve in the hot cream. Leave to cool for about 30 minutes.

  3. 3

    Stir yoghurt smooth, stir into the cream. Pour the mixture into four small moulds (each containing approx. 225 ml) and chill for at least 4 hours, preferably overnight.

  4. 4

    Soak 1 sheet of gelatine. Heat pomegranate juice, lemon juice and 1 tbsp. sugar, remove from heat. Squeeze the gelatine well and dissolve in the hot juice. Let cool for 20-30 minutes - the sauce must still be liquid.

  5. 5

    Then stir and spread on the panna cotta. Refrigerate again for about 1 hour.

Nutrition Facts

KCAL
500 kcal
CARBS
46 g
FATS
31 g
PROTEINS
6 g

Categories & Tags

Dessertexoticvery easy