March 30, 2026

Orange & Mango Panna Cotta

Serves:

Cooking Time:

< 30 min

Ingredients:

500g LANCEWOOD® Double Cream Orange & Mango Yoghurt 250ml cream 60ml castor sugar 5ml vanilla essence 60ml water 15ml gelatine powder 250ml milk 80g peach jelly powder prepared as per packets instructions with 25ml cream 1nectarine(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.