Orange & Mango Panna Cotta
Ingredients:
500 g LANCEWOOD® Double Cream Orange & Mango Yoghurt
250 ml cream
60 ml castor sugar
5 ml vanilla essence
60 ml water
15 ml gelatine powder
250 ml milk
80 g peach jelly powder
prepared as per packets instructions with 25 ml cream
1 nectarine(s)
ripe or mango slices
mint sprigs, optional
Method
- In a bowl, mix the yoghurt and cream together until smooth. Add the castor sugar and vanilla.
- Pour the water over the gelatine and leave to sponge.
- Heat the milk in a small pot until under boiling point. Remove from the stove and stir in the gelatine, which will melt into the milk immediately.
- Place your glasses at a 45 degree angle in a suitable corner.
- Mix the yoghurt mixture and milk mixture together. Pour this mixture into the glasses until the one side reaches a level
- 5cm under the rim of the glass. Carefully transfer the glasses to the refrigerator and refrigerate until firm.
- Prepare the jelly.
- Tilt the glasses in the opposite direction in the container and pour in the jelly to the same level and the yoghurt mixture. Refrigerate until firm.
- Decorate with nectarine slices or sliced mango and mint.
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