Ingredients
1/3 cup (125ml) cream
2 tbs caster sugar
2 tsp gelatin powder
11/2 tbs boiling water
500g cocount flavoured yogurt
Topping
Diced Mango, Pineapple, Passionfruit and finely shredded mint leaves.
Method
Spray six 2/3 cup moulds with olive oil spray to grease. Place on a baking tray.
Combine the cream and sugar in a small saucepan and heat gradually and stir until the sugar dissolves.
Sprinkle gelatine over boiling water in a heatproof bowl. Stir until gelatine dissolves.
Then stir this into the cream mixture.
Set aside to cool for 5 minutes.
In a medium bowl, combine the yogurt and cream mixture, whisk to combine.
Simply pour into prepared moulds, cover entire tray with plastic wrap, ensuring it does not touch the surface.
Place in the fridge for at least 4 hours until set.
When ready to serve invert each mould onto a serving plate and spoon over tropical fruit salad.
Yum Yum
Mamma Marmalade
Tip
If Panna cottas are not coming out of the mould easily, try warming the bottom of the mould with your hand or popping the base into boiling water for 10 seconds and invert again.
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