Yoghurt Panna Cotta
with Coconut Whipped Ganache

Recipe by Nathan Jacobs @natey29
 
For the Panna Cotta:
2 cups heavy cream
½ cup milk
½ cup Selati Castor Snow
5 sheets gelatin
1 ½ cups yoghurt
 
Bring cream, milk and yoghurt to the boil.
Soak gelatin in ice water until soft and squeeze out excess water then add to hot cream and stir until dissolved.
Stir in yoghurt and place in desired ramekin.
 
For the Mango jelly:
100g mango puree
42g Selati Castor Snow
28g water
2 sheets gelatin
 
Bring puree, sugar and water to a simmer.
Soak the gelatin in ice water and squeeze out excess water, add to hot puree and stir until dissolved.
Pour into a small square pan and place in cooler until set.
Cut into small rounds and set aside until ready to assemble dish.
 
For the Coconut whipped ganache:
120g coconut milk
30g glucose
2 sheets gelatin
170g white chocolate
300g heavy cream
 
Soak gelatin in ice water until soft and squeeze out excess water, set aside
Bring coconut milk and glucose to a boil and add gelatin then stir until dissolved.
Pour hot milk over chocolate and stir until chocolate is melted.
Whisk in heavy cream and set in cooler overnight.
The next day place mixture in stand mixer attached with a whisk and whip until you achieve a soft whipped ganache, should be the same as whipped cream.
 
Assembly
Place rounds of jelly around the sides of a martini glass, pour in cool pannacotta and set in fridge, once set pipe coconut whipped ganache on top and garnish with desired garnishes.


For best results, use Selati!
Twitter: @AlwaysGoodSA