Panna cotta

Chocolate mascarpone cream

• 1 1/4 CUP YOGURT
• 1 TBSP VANILLA SUGAR
• 100 GRAM SUGAR
• 3 LEAVES OF GELATIN, soaked
• 1 CUP MASCARPONE
• 1/2 CUP RASPBERRY SAUCE
• 1/2 CUP CREAM

• 1 CUP MASCARPONE
• 1 CUP CREAM, whipped with
• 6 TABLESPOONS SUGAR
• 2 TABLESPOONS CACAO, sieved
• 4 TBSP ORANGE LIQUEUR

Heat the cream and dissolve the sugar and 2 leaves of gelatin. Allow to cool down to room temperature, than mix with the yogurt, vanilla sugar and mascarpone. Divide the mixture over 4 glasses or bowls. Heat the raspberry sauce, dissolve the last leaf of gelatin in it and pour the sauce on top of the mascarpone mixture. Put in the fridge for at least 4 hours.

Panna cotta is Italian for "cooked cream", the basis of this recipe. See also a recipe for "regular" panna cotta with yogurt, chocolate panna cotta and coffee panna cotta.

Mix all ingredients and stir well. Spoon the mixture in dessert coupes and put them in the fridge for 2 hours before serving.