Rose-scented panna cotta with raspberries and lychees
6
Points®
Total time: 4 hr 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This fruity dessert is the perfect dinner party finale. Make it in advance then garnish with mint leaves for flavour and freshness
Ingredients
Oil spray
1 x 3 second spray(s)
Skim milk
1 cup(s), (250ml)
Honey
1 tbs
Gelatine
2 tsp, powder
Vanilla yoghurt, 99% fat-free, no added sugar
300 g
Extra light sour cream
½ cup(s), (120g) extra-light2 tsp rosewater
Fresh raspberries
125 g, (or frozen)
Lychee(s)
12 individual, (or drained canned)
Instructions
1
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.
2
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.
3
Dip each mould briefly in hot water and turn panna cottas out onto serving plates. Serve with raspberries, lychees and mint.
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