DESSERTS & BAK­ING Pomegranate jelly and co­conut panna cotta

Makes 8 Takes 20 mins + set­ting

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FOR THE POMEGRANATE JELLY 10ml gran­u­lated gela­tine 530ml pomegranate flavoured bub­bly (from Wool­worths) 30ml cas­tor sugar

FOR THE CO­CONUT PANNA COTTA 10ml gran­u­lated gela­tine 100ml cream 400g tin co­conut milk 80ml ic­ing sugar 5ml vanilla essence

pomegranate ru­bies and co­conut flakes, to serve 1 For the jelly, com­bine the gela­tine and 30ml of the bub­bly. Set aside to bloom for 5 min­utes. Bring the bub­bly and sugar to a boil, stir­ring un­til dis­solved. Cool to room tem­per­a­ture. Pour into 8 x 125ml baubles or glasses (we set the glasses at an an­gle). Re­frig­er­ate for 2 hours or un­til set. 2 For the panna cotta, com­bine the gela­tine and 30ml of the cream. Set aside to bloom for 5 min­utes. 3 Bring the re­main­ing cream, co­conut milk and ic­ing sugar to a boil. Re­move from heat, add the vanilla and gela­tine and stir un­til dis­solved. Pour onto the set jelly and re­frig­er­ate for 2 hours or un­til set. Top with pomegranate and co­conut.

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