Clover Classic marbled Pannacotta
Clover Classic Marbled Pannacotta
Recipe by Zach Abrahams
Classic Yogurt Pannacotta
250ml Clover fresh cream
1x Clover Classic 6x100g multi-pack
Stewed Dried Fruit
400g Mixed dried fruit of your choice
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