MANGO PANNACOTTA

MANGO PANNACOTTA

  • 4 Cups

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Recipe

  • 2 ½ teaspoons gelatine
  • 3 tablespoons water
  • 1 cup milk
  • 1/3 cup sugar
  • 1 vanilla bean
  • 400 ml plain yoghurt
  • 1 large mango chopped or pureed (fresh/tinned/juice)

Description

  1. Sprinkle gelatine over the water and let it soften, about 5 minutes.
  2. Simmer milk, sugar and vanilla in a saucepan over medium heat until the sugar is dissolved, do not boil.
  3. Remove from heat and pour over gelatine, mix well and ensure gelatine is dissolved.
  4. Gently whisk mixture into the yoghurt.
  5. Pour into ramekins and refrigerate for a minimum 3 hours.
  6. Serve with mango puree or chopped mango.