Blueberry Panna Cotta with Acai Syrup
Prep Time
Cooking Mode
¼ Water
2 (7 g each) unflavoured gelatin
1 ½ Organic Low Fat Original Fortified Soy Beverage
2 Frozen Wild Blueberries
½ 100% Pure Wildflower Honey
2 100% Pure Wildflower Honey
1 Vanilla
1 Salt
½ Plain Stirred Yogourt
½ Acai Juice Blend
½ 100% Pure Pulp Free Orange Juice
0 Additional yogourt and blueberries
¼ Water
2 (7 g each) unflavoured gelatin
1 ½ Organic Low Fat Original Fortified Soy Beverage
2 Frozen Wild Blueberries
½ 100% Pure Wildflower Honey
2 100% Pure Wildflower Honey
1 Vanilla
1 Salt
½ Plain Stirred Yogourt
½ Acai Juice Blend
½ 100% Pure Pulp Free Orange Juice
0 Additional yogourt and blueberries
Directions
1Spray 6 ramekins with non-stick cooking spray.
2In small bowl, microwave water until hot. Sprinkle gelatin over water, stir until dissolved and let stand for 3 to 4 minutes.
3In small saucepan, combine soy beverage, blueberries, 1/2 cup (125 mL) honey, vanilla and salt. Heat until steaming over low heat, do not let soy beverage boil or it will curdle. Remove from heat and let stand 5 minutes. Press through a strainer with a spoon, squeezing all the juice from the blueberries. Discard pulp.
4Whisk gelatin and yogourt into blueberry mixture until smooth. Pour into ramekins, cover and refrigerate until set, 1 to 2 hours.
5In small saucepan, combine acai juice, orange juice and 2 tbsp (30 mL) honey. Bring to a simmer and cook uncovered until sauce is reduced to a syrup consistency.
6To serve, unmould panna cotta, garnish with additional yogourt and blueberries. Spoon acai syrup around panna cotta.
Tips
1
Rendement : 500 ml (2 tasses)
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