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When i bought a packet of frozen raspberry lately, i knew i was gonna make some cool desserts which i’ve not attempted before.

One of it being this from the very talented Aran whose blog i visit regularly to drool at :)

PC3

Instead of strawberries, i used raspberries.

Because i have not really used raspberries before in my desserts, i didn’t give much thought to the seeds in the puree i blend. Yes, i didn’t sieve them out! >.<

Oh, this is also my first time using vanilla beans instead of the boring vanilla extract! Suaku me was rather excited y’know! Heh :P

PC2

See the black dots?? ^.^

Apart from the seeds that got on my nerves, i thought raspberries weren’t so fab as well for this combination. I should have stuck to the original recipe :(

Or i could be slightly biased, since it was my first time using the raspberries?

Nevertheless, i’d stick to its original recipe the next time!

PC

Picture above was taken just for fun.

Kinda eccentric aye?

:P

And then, when i was devouring the dessert at night after dinner, i can’t help but to notice how pretty the layers were!

I can’t help but to take a few shots of it even though it was late at night :)

PC5

Ooooh, how i love the vibrant colours!!

(which explains why there are 3 shots of the same thing but at different angle! *hide*)

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Yogurt Panna Cotta with Raspberry Mousse and Raspberry Gelee

200 grams heavy cream
45 grams sugar
1 vanilla bean, split and scraped
3 grams sheet gelatin
100 grams plain yogurt

In a small saucepan, cook the heavy cream, sugar and vanilla bean until it comes to a boil. In the meantime, soak the gelatin in ice water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve it. Pour this into a clean bowl and let it cool to about body temperature. Add the yogurt and whisk well.

Pour the panna cotta into your molds or jars and let it set in the refrigerator.

Strawberry Mousse

100 grams strawberry puree
10 grams sugar
2 grams sheet gelatin
75 grams heavy cream, soft peaks

Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.

Fold in the whipped cream into the puree base. Pour this mousse on top of the yogurt panna cotta and let it set in the refrigerator.

Strawberry Gelee

150 grams strawberry puree
30 grams sugar
2 gram sheet gelatin

Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.

Pour this gelee on top of the strawberry mousse and let it set in the refrigerator.

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