Low Fat Panna Cotta With Caramalised Nectarines

Total Time: 6 hrs 20 mins Preparation Time: 6 hrs Cook Time: 20 mins

Ingredients

• 1/2 cup light cream
• 1/4 cup icing sugar
• 2 tablespoons hot water
• 2 teaspoons gelatin powder
• 450 g low-fat vanilla yogurt
• 1 vanilla bean, split
• 20 g unsalted butter
• 340 g nectarines, sliced (2 medium nectarines)
• 2 tablespoons brown sugar

Recipe

• 1 lightly oil four dariole moulds or small ramekins (capacity should be about half a cup or 125 ml per container).
• 2 heat the cream in a small saucepan over a medium heat until its hot, and then remove from heat.
• 3 stir in the icing sugar until its dissolved.
• 4 put the water ina small heat proof jug and sprinkle in the gelatine. whisk with a fork until the gelatine dissolves.
• 5 add the gelatine mixture to the cream and stir until both have combined.
• 6 transfer the cream mixture to a large heat proof bowl, and gradually whisk in the yoghurt.
• 7 scoop out the vanilla seeds from the vanilla bean and add it to the yoghurt mixture; stir well.
• 8 divide the mixture between the prepared moulds/ramekins and cover and refrigerate for about 6 hours, or until set.
• 9 about 30 minutes before serving, melt the butter in a frying pan over a medium heat. add the nectarines and cook until lightly browned, about 5- 8 minutes.
• 10 spronkle the brown sugar over the nectarines in the pan, and then reduce heat and cook until caramalised.
• 11 remove the nectarines from the heat, and allow to cool for about 5-10 minutes.
• 12 invert the moulds on a serving plate (*see my notes above), and serve the panna cottas with nectarines.