Vanilla Yoghurt Panna Cotta with Raspberry Coulis

Vanilla Yoghurt Panna Cotta with Raspberry Coulis


Panna Cotta
  • 2½ tsp gelatin
  • ¼ cup lukewarm water
  • ¾ cup cream
  • ¾ cup milk
  • ¼ cup caster sugar
  • 1 Heilala Vanilla Bean, split and seeds scraped or 1 tsp Heilala Vanilla Bean Paste
  • ½ tsp finely grated lemon zest
  • 1 cup Greek-style yoghurt

    • 250g frozen raspberries, thawed
    • 2 tbsp icing sugar


    1. Brush the base of six ½-cup-capacity pudding moulds with a little sunflower oil.
    2. To make the Panna Cotta, sprinkle the gelatin over the water and set aside.
    3. Put the cream, milk, caster sugar, Heilala Vanilla Bean and seeds or Heilala Vanilla Bean Paste and lemon zest into a pan. Heat over a low heat, stirring, until the sugar has dissolved and the mixture is almost at a simmer. Do not let it boil.
    4. Remove the pan from the heat and stir in the gelatin mixture. Cool to room temperature. Remove the vanilla bean, then stir in the yoghurt.
    5. Carefully pour the mixture into the moulds. Cover them with cling wrap and chill for 4 hours or overnight.
    6. To make the coulis, place the raspberries in a food processor and whizz until they are smooth. Sieve the mixture to remove the pips, then stir in the icing sugar.
    7. Unmould the Panna Cottas by dipping each pudding mould briefly into warm water.
    8. Invert each onto a serving plate and drizzle with the raspberry coulis to serve.
      Heilala Vanilla

      Select the region you would like to ship to: