Rate this recipe!
| Prep Time | 40 min |
| Servings |
|
Ingredients
Jelly
- 9 g Jelly (raspberry flavour)
Yogurt Panna Cotta
- 6 g Gelatin (leaves)
- 250 g Milk
- 15 g Honey
- 250 g Yogurt (best with Greek yogurt)
- 5 g Orange blossom water
Sugar-Free Meringues
- 70 g Egg(s) (just whites, room temperature)
- 130 g Icing
- Food coloring (pink, optional)
Ingredients
Jelly
Yogurt Panna Cotta
Sugar-Free Meringues
|
Rate this recipe!
|
Instructions
Raspberry Yogurt Verrines
- Place the content of the raspberry jelly sachet into a medium bowl. Add 250 ml of boiling water and whisk until the jelly crystals are completely dissolved. Add 250 ml of cold water and whisk again. Divide the jelly between serving glasses. How many serves will depend on the size of each glass. For example, for 4 serves, allow 125 grams jelly per serve. Place in the refrigerator to set. This will take several hours. For the panna cotta, soak the gelatin leaves in cold water to soften, for about five to six minutes. Place the milk and honey into a saucepan and bring to a simmer, whisking to dissolve the honey. When the milk begins to simmer, remove it from the heat. Squeeze out the water from the softened gelatine and add the gelatine to the milk, whisking to dissolve the gelatine completely. There should be no lumps. Set the milk mixture aside to cool. Place the yogurt into a medium bowl with the orange blossom water and whisk to combine. When the milk has cooled, add it slowly to the yoghurt and stir until smooth. Do not whisk aggressively as this will cause tiny bubbles and froth on the surface. Tap the bowl a few times to remove excess bubbles. When the jelly is fully set, pour the cool panna cotta over the jelly in each glass. Again, divide the mixture evenly. You will need about 125 g if making four large serves, for example. Place back in the refrigerator, covered, and allow to set. Again, this will take several hours.
Meringues
- Preheat the oven to 100°C. Line a large baking sheet with silicone baking paper. Make sure your mixing bowl is squeaky clean and dry before starting. The egg whites should be at room temperature in order to achieve maximum volume. Place the egg whites and the icing mix in the bowl and whisk on low speed until frothy. Increase speed to medium and whisk until stiff peaks form. The meringue should be stiff enough to hold its shape when you raise the whisk attachment. If you wish to colour the meringues, add a drop or two of food colouring to the mix and whisk on medium speed until the meringue is evenly coloured. Scrape the meringue mixture carefully into a piping bag fitted with whatever favourite piping tip you prefer. To make mini meringues, pipe small mounds or swirls (or roses) on to the prepared baking sheet. Bake at 100C with the oven door slightly open, for about 60 - 90 minutes, until completely dried out. They should be crispy on the outside and melt in your mouth when you bite them.
To Serve
- Decorate each verrine with fresh berries, mini meringues and anything else you wish to add. You can add edible flowers, chocolate, nuts. Undecorated verrines will keep for several days, covered, in the refrigerator. Leftover meringues will keep for several days, stored airtight, at room temperature.
Share this Recipe