Vanilla Panna Cotta
130 ml cream
120 g natural yoghurt
20 g sugar
13 oz low fat cream cheese
1 teaspoon Villa Vainilla mexican vanilla extract
1 teaspoon gelatine powder
Your favorite fruits.
Add the gelatine to two tablespoons of water, mix well immediately to break up any lumps. Leave until it becomes spongy. Heat the cream and sugar gently until sugar dissolves and then bring to simmering point and take off the heat.
Add the sponged gelatine to the cream and sugar, mix well until the gelatine is dissolved, pour through a sieve into a bowl.
Allow to cool then add the natural yogurt and vanilla extract. Pour into ramekins and allow to cool and refrigerate for four hours at least or overnight. Decorate with your favorite fruits.
Recipe, Glenilen Farms.
