- 350ml coconut cream
- 350gm pottle of COYO mixed berry yoghurt
- 3x2gm gelatin leaves
- 80gm raw organic sugar
- ¾ cup of raw organic sugar
- ½ cup of water
- juice of 2 lemons
- 1 ½ cups of mixed berries
Heat coconut cream in a saucepan with sugar stirring until sugar is dissolved.
Soften gelatin in cold water for 5 minutes, squeeze out excess moisture and add to cream mixture, stir until dissolved. Cool and then add the pottle of COYO.
Divide mixture into panna cotta molds and set in refrigerator overnight.
Combine liquids and sugar and heat util sugar is dissolved. Add berries and cook gently until fruit is broken down. Push through a sieve and cool. Dip molds in hot water to release and plate with coulis and fresh berries of your choice.