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Suzanne Crozier – Custard fruit yoghurt Panna cotta with roasted plum topping

Suzanne Crozier – Custard fruit yoghurt Panna cotta with roasted plum topping

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Suzanne Crozier – Custard fruit yoghurt Panna cotta with roasted plum topping

Suzanne Crozier – Custard fruit yoghurt Panna cotta with roasted plum topping

Tyd:

40 Min

Bedien:

6 Persone

Soet

Bestanddele:

Panna cotta Ingredients:

30ml Gelatine,

softened in 45 ml water

400ml Fair Cape Full cream milk

25ml Castor sugar

¼ Clemengold, grated

500ml Fair Cape Double Cream Mixed Fruit & Custard Yogurt

B-well Canola Baking Spray

Roasted plum topping Ingredients:

3 Plums in cut into 8ths

125 ml White sweet wine

25 ml Sugar

5 ml B-well Lemon oil

Pinch salt

1 sprig Thyme

Metode: 


Panna cotta Method:

  1. Soak gelatine, then heat.
  2. Bring milk to boil, whisk in gelatine and Clemengold peel and cook for ± 1 minute, remove from heat.
  3. Fold in yogurt. Place in moulds that is sprayed with B-well Canola Baking spray.


Roasted plum topping Method:

  1. Set oven to 180˚C.
  2. Place plums and all ingredients in a roasting pan.
  3. Roast for 30 minutes or until caramelized.
  4. Cool down and spoon mixture over Panna cotta.
  5. Whip 250ml Fair Cape Cream with some castor sugar and vanilla until soft peaks.
  6. Spoon on top of fruit. 
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