Indian Lassi Panna Cotta
.
Yield
4 servingsPrep
15 minCook
45 minReady
5 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
milk
low-fat |
|
| ¾ | cup |
sugar, superfine
|
|
| 1 | pinch |
cardamom seeds
|
*
|
| 2 | teaspoons |
rosewater
|
*
|
| 2 | teaspoons |
gelatin, unflavored
|
*
|
| 1 | tablespoon |
water
|
|
| 1 | cup |
yogurt
natural, low-fat |
|
| 1 | x |
pistachio nuts
roasted, crushed |
*
|
| 1 | x |
coconut
shredded, lightly toasted, to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk
low-fat |
|
| 177 | ml |
sugar, superfine
|
|
| 1 | pinch |
cardamom seeds
|
*
|
| 1E+1 | ml |
rosewater
|
*
|
| 1E+1 | ml |
gelatin, unflavored
|
*
|
| 15 | ml |
water
|
|
| 237 | ml |
yogurt
natural, low-fat |
|
| 1 | x |
pistachio nuts
roasted, crushed |
*
|
| 1 | x |
coconut
shredded, lightly toasted, to serve |
*
|
Directions
Heat milk, sugar, spices and rose water in a medium saucepan until mixture comes to a simmer.
Place gelatine in a small heat-proof jug and stir in water until well combined.
Place jug in a small pan filled with simmering water and stir over low heat for 2 minutes or until gelatine has dissolved.
Remove from heat and leave at room temperature for 10 minutes or until cool.
Whisk yoghurt and gelatine into milk mixture and pour mixture into four 1 cup capacity moulds or glasses.
Refrigerate for several hours or overnight.
Turn panna cotta out of moulds or leave in glasses and sprinkle with pistachios and toasted coconut.
