- 150ml skim milk
- 50g low fat sour cream
- 1/2 tsp. stevia
- 1 tsp. honey
- 1/4 tsp. vanilla bean paste
- 1 1/2 tsps. powdered gelatine
- 100ml boiling water
- 250g low fat natural yoghurt
- 400g mixed berries
- 3 drops orange blossom water
- 1 tsp. icing sugar
- other favourite fruits
- Almond milk
- Rice milk
Place the skim milk, low fat sour cream, stevia, honey and vanilla into a saucepan over moderate temperature and whisk to combine over the heat for 3-4 minutes until just starting to boil. Remove from the heat.
Mix the gelatine with the boiling water until completely dissolved and whisk this into the hot milk and sour cream mix.
Whisk in the yoghurt until smooth. If it is lumpy you may need to pass the mixture through a strainer.
Divide the berries in half and place a small amount into 4 glasses or panna cotta moulds leaving the remainder berries in a bowl to use as garnish.
Top up the moulds or glasses with the yoghurt mixture pouring 120ml into each mould. Refrigerate until set, approximately 1 hour.
Toss the remainder berries with the icing sugar and the orange blossom water and garnish each panna cotta to serve. You have the option of turning the panna cotta out or serving them in the glasses.