White chocolate panna cotta
Serves 4
Prep time 15 minutes plus chilling
Cook time 5 minutes
SmartPoints values per serving 8
Gluten free
INGREDIENTS
| Calorie controlled cooking spray |
| 4 sheets leaf gelatine |
| 300ml skimmed milk |
| 25g caster sugar |
| 40g white chocolate, roughly chopped |
| 150g fat-free natural yogurt |
| 4 tbsp reduced-fat crème fraîche |
| ½ tsp vanilla extract |
| 250g raspberries |
| 1 tbsp icing sugar |
METHOD
1 Spray 4 mini pudding basins or ramekins with cooking spray. Submerge the gelatine in a bowl of cold water and leave to soak for about 5 minutes.
2 Heat the milk and sugar in a pan until starting to bubble at the edges. Remove the pan from the heat.
3 Squeeze the excess water from the gelatine and add to the hot milk, stir to dissolve, then stir in the white chocolate until it has melted. Cool the mixture to room temperature.
4 In a mixing bowl, whisk together the yogurt, crème fraiche and vanilla extract, then blend in the white chocolate milk. Pour into the prepared pudding basins, cover with cling film and chill in the fridge for 2 hours or until set.
5 Make the sauce by blending 150g of the raspberries with the icing sugar. Sieve the sauce to remove the seeds.
6 Turn out the panna cottas from their basins. Top with the remaining raspberries and drizzle with the raspberry sauce.