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Clover Vanilla Pannacotta with almond crumble

Vanilla Pannacotta with almond crumble

Vanilla Pannacotta with almond crumble

For the Panna cotta
1 cup Clover milk

3 sheets gelatine
½ cup castor sugar
2 cups cream
5ml vanilla paste
1 cup Double thick Greek yogurt

For the almond crumble
125g cake flour
100g unsalted butter, cold and cubed
75g sugar
100g ground almonds
Fresh mango (or other fruit) for garnish

For the panna cotta:
In a saucepan off the heat add the milk and gelatine, allow the gelatine to soften. Bring the milk to a gentle simmer (DO NOT BOIL) and dissolve the gelatine. Add the sugar, cream and vanilla and stir to dissolve the sugar about 5 min. Remove from heat and allow to cool for 5 minutes
In a medium mixing bowl add the yogurt. Stream in the milk mixture while stirring until completely smooth.
Pour into 6 glasses or 8 ramekins and refrigerate until fully set about 4-6 hours

For the crumble:
Preheat oven to 180C. In a processor lightly blitz the flour, butter, sugar and almonds to resemble course breadcrumbs. Bake on a greased tray for 20-30 minutes or until golden brown and crisp.
Serve panna cotta with fresh cubed mango and a generous sprinkle of almond crumble

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