The Christmas edition of Image Interiors magazine just landed on our desk and there’s lovely article by Donal Skehan on adding an Irish twist to your festive recipes. It features a Christmas Killowen Farm Yogurt Panna Cotta which is an interesting option as a lighter alternative to the traditional plum pudding.
- 4 gelatine leaves
- 2 tbsp caster sugar
- 4 tbsp milk
- 500g Killowen Farm natural yogurt
- 1 tsp vanilla extract
For the Raspberry Couli:
- 300g raspberries
- Juice of half a lemon
- 1 tbsp caster sugar
1) Soak the gelatine leaves in cold water in a shallow dish.
2) Put the sugar and milk in a small pan and stir over a low heat until the sugar has dissolved. Bring to the boil then remove from the heat.
3) Take the gelatine out of the water, squeeze out any extra liquid and stir it into the hot milk. Leave to cool for 10 minutes.
4) Whisk in the yogurt and vanilla extract, then pour into the individual serving glasses. Chill in the fridge for about 3 hours or until set.
5) To make the sauce, place the raspberries, lemon juice and sugar in a small saucepan with 1 tbsp. water. Bring to the boil and cook for 5 minutes. Remove from the heat and pass the mixture through a fine sieve.
6) Serve the set panna cotta topped with the raspberry coulis.