Pretty In Pink Panna Cotta

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 1 1/2 cups plain yogurt
• 1/2 cup buttermilk
• 1 1/4 teaspoons unflavored gelatin (i use knox brand)
• 2 tablespoons cold ice water
• 2 tablespoons sugar (taste if you want it sweeter)
• 1 vanilla bean, using the seed paste scraped from the inside of the pod
• 1 tablespoon raspberries, plus
• 1 -2 tablespoon raspberries, more for the garnish (thawed frozen ones work best for an easy puree)

Recipe

• 1 note: you will need a small sieve or strainer.
• 2 mix together the yogurt and the buttermilk in a medium bowl.
• 3 to create the gelatine, put the cold water into a small bowl and sprinkle the gelatine over it. let that sit for 5 minutes, then put it in the microwave on regular power for 30 seconds.
• 4 in another little bowl; mix together the sugar and the vanilla bean paste.
• 5 using your sieve, mash the 1 tbsp raspberries into the sugar-vanilla bowl to create a puree and keep the seeds out. mash very hard until all of the raspberries are pureed then scrape the bottom of your sieve of any remaining puree.
• 6 mix vanilla sugar and raspberry puree together well then pour in (little by little so it is tempered) your gelatine into the mix. stir to blend.
• 7 pour the raspberry mix into the yogurt mix and stir well. pour the mix into little molds or teacups for a cute presentation.
• 8 chill the dishes in the fridge for at least 3 hours or overnight.
• 9 serve in cute dishes or you may unmold them by dipping the dishes into hot water for 1 second then invert onto a serving plate.
• 10 garnish with the rest of the raspberries.