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)
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note