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:
- Soak gelatine, then heat.
- Bring milk to boil, whisk in gelatine and Clemengold peel and cook for ± 1 minute, remove from heat.
- Fold in yogurt. Place in moulds that is sprayed with B-well Canola Baking spray.
Roasted plum topping Method:
- Set oven to 180˚C.
- Place plums and all ingredients in a roasting pan.
- Roast for 30 minutes or until caramelized.
- Cool down and spoon mixture over Panna cotta.
- Whip 250ml Fair Cape Cream with some castor sugar and vanilla until soft peaks.
- Spoon on top of fruit.