Yoghurt panna cotta with Mango and granadilla jelly
SERVES 10 TIME 1 hr + 4hrs to set LEVEL Easy
The flavour combinations Jelly
6 (12g) gelatine leaves 375ml (1½ cups) mango juice 125ml (½ cup) water 30ml (2 tbsp) lemon juice 125ml (½ cup) granadilla pulp (fresh or tinned) 30ml (2 tbsp) xylitol Panna co a 7 (14g) gelatine leaves 250ml (1 cup) reduced-fat
coconut milk seeds of 1 vanilla pod 115g honey 250ml (1 cup) natural or unsweetened yoghurt
HOW TO DO IT
1. For the jelly, soak the 6 gelatine leaves in a li le cold water until so ened. Place the remaining ingredients in a saucepan. Stir over medium heat, until the xylitol is dissolved.
2. Squeeze the excess water from the gelatine leaves and add to the heated liquid. Stir until the gelatine is completely dissolved. Pour the heated liquid into a greased large ring mould or individual dariole moulds. Refrigerate until firm, about 1½ hours. 3. For the panna co a, in a li le cold water, soak the 7 gelatine leaves until so ened. In a saucepan over low heat, place the coconut milk, vanilla seeds and honey, stirring continuously. Squeeze the excess water from the gelatine leaves and add to the warm milk mixture. Whisk with a balloon whisk to ensure the gelatine is incorporated and dissolved. Set aside to cool, 40 minutes. 4. Once cooled, whisk in the yoghurt. Pour the yoghurt cream over the firm jelly and refrigerate, 3 hours or until set.
5. Dip the base in hot water and turn out onto a serving plate.