Panna-Cotta with Berry Coulis: DJ has made some great suggestions for this recipe. Read down a bit and check them outServes 6:Ingredients:1 x 375ml can low fat evaporated milk
1 tablespoon lemon rind in large pieces is best
1 teaspoon vanilla essence
110g caster sugar
1 cup natural yoghurt. I used TMX yoghurt
2 tablespoons lemon juice
1 tablespoon water
2 1/2 teaspoons gelatine
Preparation:Place milk and lemon rind in
. 90
0C Speed 2. 6 minutes.
Carefully remove lemon rind. Add vanilla, sugar and yoghurt. 30 seconds on Speed 3.
Mix lemon juice, water and gelatine in a glass container. Let sit for 5 minutes and then heat gently in the microwave until gelatine is dissolved.
Put TMX onto speed 2 and carefully pour the gelatine mixture through the MC hole. Blend on speed 2 for 20 seconds.
Spray 6 1/2 cup ramekins with oil and divide panna cotta between them. Cover and let sit over night.
When ready to serve, ease panna-cotta out of the ramekins and serve with berry coulis from the EDC.
This contains 838kj, 199.5 calories and 5.1g fat.
Recipe taken from a Pharmacy magazine. I can't remember which one.
Photos:Tips/Hints:I know we already have a few panna cotta recipes but this one is ideal to make just for family as it is low cal and is quick and easy.
Members' commentsWoerd - I made these the other day for company and they were a HUGE hit. Made of course with TMX yogurt and the EDC fruit coulis on top of one side and then TMX made Dulce de leche on the other almost like a ying yang design. I will definitely make them again and again and again and again. MMMMMMMMMMMM
DJ - Have just made this.
UK tin of milk is 410g. It made 7 ramekins.
Used I whole orange squeezed for the juice and the rind as per instructions.
Only used 70g castor sugar and used 1 tsp vanilla bean paste.
Scraped out the bowl, yummy! Can't wait for tonight to try!
Thanks cookie very much. This was very good, especially soothing for a sore throat!
Could maybe have had even less sugar with the fresh orange.
Made this again today a hit with DH.
Used rind of both lemon and orange in the 410g tin of milk.
60g sugar, 1 squeezed orange, 1t vanilla paste etc etc.
Extremely delicious and not naughty!
Made this again with the whole squeezed orange.
Had a tired mango in fridge. Added that as well, blitzed first then added milk and cooked as per recipe.
No citrus rind this time.
Very good, thanks so much.
cookie1 - We had it with your variations DJ and it was perfect. Thanks.
DJ - Another variation - apricot and orange
With help from another of yours cookie
http://www.forumthermomix.com/index.php?topic=840.0Today I used 100g dried apricot and 230 g water. Cooked on varoma, counterclock 1 for 10 mins then 100 for 2 more mins. CHECK in case you need more water.
Blitzed, added evap milk 2 mins 70' speed 3.
Added 60g sugar, 3/4 tsp vanilla paste,
Juice and bits of whole orange and 2.5 tsp gelatine, soaked and melted.
And a heaped cup of yogurt, a mix of low fat and Greek as that was what I had.
Blitz again til smooth.
It made 8.
Will report. Trying to get more fruit into non fruit eaters. Might try with more apricot next time, see what I can get away with!
Update - PS these have been happily eaten tonight and although I think I'd like even more apricot I think I'd better stick at this level for the men! I guess maybe a coulis is the answer... After all that's what the original recipe said. It's just I've been hiding as much fruit as I can in there.
DJ - Yet another variation inspired by cookie and chookie, two of the best forum cooks.
Chocolate, prune and orange! Only I said it was choc and orange, and never mentioned the prunes.
85 g prunes soaked several bours in approx 100g water. Then cooked in locked on 100 til done. About 6 mins with a dash more water added. Blitz.
Add 1 tin evap milk, and 2 Tblsp COCOA powder. Heat 70' 2 mins speed 3.
Blitz again.
Add
I cup and 2 Tblsp yogurt and 60g castor sugar
2.5 tsp gelatine soaked in orange squeezed with bits, then melted.
20 seconds on speed 6 or 7
Put in ramekins and chill, I made 8, but UK evap milk tins slightly bigger.
Delicious. I can taste the prune and you could add more or less depending on preference.