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Yogurt Panna cotta

Yogurt Panna Cotta

Yogurt Panna cotta
Recipe by: Chef Rikku O’Donnchü
Garnishing bits: Caramelized banana,salted peanut nougatine , lime gel, honey spaghetti and toasted oats
200g Clover Bliss Double cream Plain yogurt 
200g honey
2 limes
40g agar agar 
1 banana 
100g peanuts
100g gelatin 
100g glucose
250g caster sugar 
20g oats 
You will also need: a panna cotta mould, syringe, thin rubber pipe that fits syringe approx a meter long, ice
Soak the gelatin in cold water until spongy
Dissolve on low heat
Whisk in the honey and 100g Clover Bliss
Allow to set for 3 hours 
Boil lime juice, 100g sugar, 20g agar agar and 100ml of water
Set in fridge then blend in until smooth and pass through a fine sieve 
Blitz the peanuts into coarse powder 
Boil caster sugar and glucose until caramelized and add powdered peanuts 
Spread on grease proof paper and allow to cool
Break into shards once cooled 
Slice the banana and sprinkle the slices with sugar 
Caramelize by using a blow torch
Toast the oats in oven for 8-10 minutes at 170C and allow to cool 
Boil 100g honey, water and the rest of the agar agar 
Put into the syringe and inject into ice water to make spaghetti 
Assemble everything together 

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