Honey Pannacotta PLR Ebook

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Honey pannacotta with tropical fruit salsa

Makes 4 serves

Ingredients

- 1 ½ tsp powdered gelatine
- 1 ½ tbs water
- 1 cup low-fat milk
- 1 ½ tbs caster sugar
- 1 ½ cups honey-flavoured yoghurt
- 1 mango, peeled and stoned
- 2 kiwi fruit, peeled
- 300g pawpaw, peeled and seeded
- ¼ pineapple, peeled and cored
- pulp of 2 passionfruit

Method

1. Sprinkle gelatine over water in a cup and set aside.

2. Place milk and sugar into a small saucepan over medium heat. Stir occasionally and heat until hot but not boiling. Remove from heat and stir through gelatine until dissolved. Set aside to cool slightly then add yoghurt and mix well until smooth.

3. Divide yoghurt mixture among four 150ml capacity individual jelly, pannacotta or dariole moulds. Cover each mould with plastic wrap and refrigerate for 4 hours or overnight until set.

4. To prepare salsa, cut all fruit into 1cm dice and combine in a medium sized bowl with passionfruit.

5. Just prior to serving, break the seal by running the blade of a knife around the edge of each pannacotta. Upturn mould onto serving plate and shake to release.

6. Divide fruit salsa between plates and serve immediately.

• License: Private Label Rights
• Category:Ebooks
• Tags:2023 Ebooks Private Label Rights