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Clover Classic marbled Pannacotta

Classic marbled Pannacotta

Clover Classic Marbled Pannacotta

Recipe by Zach Abrahams

Classic Yogurt Pannacotta
1.5t gelatin
75ml water
250ml Clover fresh cream
50ml sugar
1x Clover Classic 6x100g multi-pack

Stewed Dried Fruit
400g Mixed dried fruit of your choice
200g  Sugar
2 Rooibos tea bags
2 cups  Water/fruit juice

Soften gelatin in water.
Heat cream in a saucepan along with sugar until sugar has dissolved, then add gelatin water and stir until combined.
Strain mixture and allow to cool.
Open 1 of each flavoured yoghurt and place each flavour into a small mixing bowl separately.
Add 1/3 of the cream and gelatin mixture to each flavoured yoghurt bowl and combine.
Assemble the Pannacotta by spooning each flavour on top of each other into a glass ramekin or cocktail glass, allow Pannacotta to set in the fridge for at least 2 hours or overnight.
While the Pannacotta is setting make your stewed dried fruit.
Add all stewed fruit ingredients to a medium sized pot, bring to the boil, stir gently and then simmer until water has boiled down to a syrup. Serve on top of Pannacotta once set

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