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Lancewood Panna Cotta
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Lancewood Panna Cotta

Ingredients

60 ml water
15 ml gelatine
250 ml cream
30 ml castor sugar
250 ml LANCEWOOD® Double Cream Vanilla Yoghurt
5 ml vanilla essence

 

To serve:

fresh berries, granadilla coulis, honey, pistachios, maple syrup, pecan nuts or berry coulis.

Method

Pour water over gelatine and leave to stand for 5 minutes until spongy.

Heat the cream and sugar together until the sugar has dissolved. Do not boil.

Add the gelatine and stir until melted. Leave to cool slightly.

Beat the cream mixture, yoghurt and vanilla essence together until smooth.

Pour into 4 moulds and refrigerate until set.

Serve with any topping of your choice.

HINTS & TIPS:
Use LANCEWOOD® Double Cream Coconut or Mixed Berry Yoghurt instead of Vanilla Yoghurt.

 

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