Yogurt panna cotta with raspberry coulis

Panna cotta means cooked cream in Italian, but Catherine Fulvio uses yogurt for a lighter, tangier flavour
By Catherine Fulvio
Yogurt panna cotta with raspberry coulis
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes plus setting time
  • Effort: easy


For the panna cotta

  • 185 ml cream
  • 50 g caster sugar
  • 1/2 vanilla pod, split lengthways
  • 1 1/2 gelatine, leaves
  • 250 g natural yogurt

For the coulis

  • 400 g raspberries
  • 50 g caster sugar


1. For the panna cotta: put the cream and sugar in a saucepan over a medium heat. Using the point of a knife, scrape the vanilla seeds into the saucepan before adding the pod. Stir until the sugar has dissolved, then bring to scalding point. Remove from the heat and lift out the vanilla pod.

2. Soak the gelatine in a bowl of cold water until soft. Squeeze out the excess water then drop the gelatine into the hot cream and whisk immediately until dissolved. Add the yogurt and mix until smooth.

3. Strain the cream mixture through a fine sieve if necessary and divide between four 125ml serving dishes such as ramekins, cappuccino cups, martini glasses or white wine glasses. Ensure that you leave a little gap at the top of each dish. Cover with cling film and chill for at least three hours, until set.

4. For the coulis: heat the raspberries, sugar and 2 tablespoons of water in a small saucepan. Simmer for 2-3 minutes then remove from the heat. Lift out some raspberries and set aside to use as decoration.

5. Blend the remaining raspberries until smooth then pour the coulis through a sieve.

6. To serve, drizzle the coulis over the panna cotta and place the reserved raspberries on top.

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