Lifestyle
Orange and mango panna cotta recipe
Add a few slices of ripe nectarine or fresh mango on top, and you’ve got a dessert that looks like it belongs in a fine-dining restaurant.
This orange and mango version of panna cotta takes the classic Italian favourite and gives it a burst of sunshine, thanks to LANCEWOOD Double Cream Orange & Mango Yoghurt. The result is a smooth, creamy base with just the right hint of citrus and tropical sweetness.
Ingredients
- 500 g Double cream orange & mango yoghurt
- 250 ml cream
- 60 ml castor sugar
- 5 ml vanilla essence
- 60 ml water
- 15 ml gelatine powder
- 250 ml milk
- 80 g peach jelly powder, prepared as per packet’s instructions with 25ml cream
- 1 nectarine or mango slices
- mint sprigs, optional
Method
- In a bowl, mix the yoghurt and cream together until smooth. Add the castor sugar and vanilla.
- Pour the water over the gelatine and leave to sponge.
- Heat the milk in a small pot until under boiling point. Remove from the stove and stir in the gelatine, which will melt into the milk immediately.
- Place your glasses at a 45-degree angle in a suitable corner.
- Mix the yoghurt mixture and milk mixture together. Pour this mixture into the glasses until the one side reaches a level 1.5cm under the rim of the glass. Carefully transfer the glasses to the refrigerator and refrigerate until firm.
- Prepare the jelly.
- Tilt the glasses in the opposite direction in the container and pour in the jelly to the same level and the yoghurt mixture. Refrigerate until firm.
- Decorate with nectarine slices or sliced mango and mint.
