Rose-scented panna cotta with raspberries and lychees
1 x 3 second spray(s)
1 cup(s), (250ml)
2 tsp, powder
Nestle Soleil Yoghurt, Vanilla
300 g, (2 x 150g tubs)
extra light sour cream
½ cup(s), (120g) extra-light2 tsp rosewater
125 g, (or frozen)
12 individual, (or drained canned)
- Lightly spray four ¾-cup (185ml) capacity metal moulds with oil. Place milk and honey in a small saucepan over medium heat. Bring to the boil and remove from heat. Sprinkle gelatine over milk mixture and whisk until gelatine has dissolved. Transfer to a bowl. Cool to room temperature.
- Add NESTLÉ DIET Vanilla Yoghurt, sour cream and rosewater to milk mixture and whisk until smooth. Pour mixture into prepared moulds and cover with plastic wrap. Refrigerate for 4 hours or until set.
- Dip each mould briefly in hot water and turn panna cottas out onto serving plates. Serve with raspberries, lychees and mint.