Yogurt panna cotta with fruit

Name: yogurt panna cotta with fruit
Cook time: 30 min
Total time: 270 min
Yield: 4
Cuisine: Italian
Ingredients: 250 ml fresh cream; 1 vanilla bean; 50 g granulated sugar; 3 leaf gelatin bag of 12 pieces; 250 g Greek yoghurt cup of 500 g; 250 g fresh strawberry; 150 g fresh raspberries; 150 g fresh blackberries

Italian yoghurt panna cotta with vanilla and red fruit.

Ingredients

Kitchen Stuff

4 aluminum timbale Ø approx. 6 cm

Directions

Pour the whipped cream into a saucepan and bring to the boil.
Cut the vanilla pod with a sharp knife in the length. Scrape the marrow out with the tip of the knife and add to the cream.
Also put the vanilla pod in the cream. Hold for 15 minutes against the boil and remove the stick.
Add sugar to the vanilla cream and stir until it is dissolved. Take of the fire.
Soak gelatin for 5 minutes in cold water, squeeze out and add to the cream.
Stir until the gelatin is dissolved. Add the yogurt.
Cut strawberries into pieces and add. Divide the yoghurt cream over the timbals.
Put the molds in the refrigerator for at least 4 hours. Meanwhile cut the rest of the strawberries into pieces.
Take the panna cotta's out of the fridge and keep the bottom of the timbaaltjes running for 15 seconds. under the hot tap.
Panna the panna cotta's on plates. Divide the strawberries, raspberries and blackberries around them.