Here is our first Recipe for the Summer … a light refreshing elegant Dessert to finish off any Lunch or Dinner

Ingredients Pannacotta

100 ml Honey
1 Split and Seeded Vanilla Pod                     
2 Teaspoons Vanilla Essence
500 ml Yoghurt 
500 ml   Cream                              
12g Powdered Gelatine 
Few Berries of your choice for Garnish

Ingredients Berry Coulis

2 Punnets Raspberries
150 g Castor Sugar
Squeeze of Lemon

Method for Pannacotta

1. In a Tea Cup soak the Gelatine in 30 ml of Cold Water and allow to sponge, then place the cup in a pot of simmering water and allow gelatine to melt.
2. Add the Cream to a small pot and bring to the simmer don’t boil, add the melted Gelatine
3. Mix Yoghurt, Vanilla Pod, Vanilla Essence and Honey separately
4. Combine Cream and Yoghurt Mixture
5. Pour into 12 well greased (Vegetable oil) plastic 100 ml disposable cups and allow to refrigerate overnight

 Method for Berry Coulis

1. In a small pot add Raspberry, Sugar, Lemon and a little water
2. Boil for 5 minutes, blend and strain
3. Allow to cool (Can Be refrigerated)
4. If Coulis is too thick add a little water 

To Serve

We serve ours in a flat Soup dish

1.  To unmould Pannacotta dip each cup into hot water for 5 seconds
2. Turn upside down onto Bowl. If you struggle to release the Pannacotta prick a small hole in the top of the plastic cup
3. Pour Berry Coulis around the Pannacotta and add Berries to garnish.