Cannoli Panna Cotta Food

PANNA COTTA

Steps:

• In a medium saucepan sprinkle the contents of the gelatin packet over the half and half and let stand for 5 minutes.
• Over low heat stir the gelatin mixture until it totally dissolves.
• Add the heavy cream.
• Add half of the vanilla and sugar.
• Stir again over the low heat until the sugar is dissolved.
• Taste and add remaining vanilla if you wish.
• Wipe the insides of 4-1/2 cup ramekins with a light coating of canola oil.
• Ladle in the cream mixture and let stand until cool.
• Place in the fridge for 4 hours.
• You can serve in the dishes or invert.
• Serve with fresh fruit.

YOGURT PANNA COTTA (LOW FAT)

Steps:

• In a medium mixing bowl, whisk together yoghurt and buttermilk.
• In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla.
• Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.
• To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.
• Serve the panna cotta with a raspberry puree or simply with some fresh fruit.