Rose and yoghurt panna cotta with coconut caramel and fresh berries
This panna cotta recipe uses yoghurt, which cuts the richness slightly, but you could stick with cream and just add a squeeze of lemon juice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Ingredients
- For the panna cotta:
- 100 ml full-cream milk
- 250 ml cream
- 2 vanilla pods
- 3 T icing sugar
- 2 t rose water
- 2 sheets gelatine
- 250 ml Greek yoghurt
- For the coconut caramel:
- 280 g coconut sugar
- 1 x 400 ml can coconut milk
- sea salt flakes (optional)
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