Yogurt Panna cotta with maple syrup, mashed berries and nuts crumble
Preparation: 30 minutes
Cooking time: 2 minutes
Refrigeration: 4 to 6 hours
(Makes 4 servings)
For the panna cotta maple yogurt
2 cups of Liberté Lactose free Greek yogurt (plain or vanilla)
1 cup of milk
1 1/2 tsp. of unflavored gelatin
4 tbsp. of cold water
1/2 cup of maple syrup
1/2 tsp. of vanilla extract
For the mashed berries
1/2 cup of frozen blueberries
1/2 cup of frozen raspberries
1/2 cup of chopped frozen strawberries
1/8 cup of maple syrup
For the walnut crumble
1/4 cup plus 1/8 cup of cashews
1 1/2 tbsp. of cocoa powder
2 tsp. of maple syrup
Step 1: In a small bowl, sprinkle gelatin over cold water. Let stands few minutes.
Step 2: In a pot, thrill milk. Add the maple syrup and vanilla. Stir. Whisk, stir in gelatin. Remove from heat and let cool.
Step 3: In a large bowl, add the milk preparation to Greek Lactose free yogurt. Put the mix into 4 ramekins or 4 wine glasses. Refrigerate for 4 to 6 hours or overnight.
Step 4: In a cauldron, put the ingredients for the mashed berries. Boil them for about 5 minutes to obtain a syrup. Put the mix in the refrigerator to cool it completely.
Step 5: In the container of a food processor, place all the ingredients for the crumble. Mix few seconds so that the nuts are not excessively crushed.
Step 6: Serve the panna cotta with the berry puree. Add the nut crumble.
Enjoy your meal!
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