Custard fruit yoghurt panacotta served with roasted plums
- Chef Suzanne Crozier
- Mar 20, 2020
- 1 min read
Ingredients:
30ml Gelatine, softened in 45 ml water
400 ml Fair Cape Full cream milk
25 ml Castor sugar
¼ Clemen Gold, Grated
500 ml Fair Cape Double Cream Mixed Fruit & Custard Yogurt
Method:
1. Soak gelatine, then heat.
2. Bring milk to boil, whisk in gelatine and Clemen Gold peel and cook for ± 1 minute, remove from heat.
3. Fold in yogurt. Place in moulds that is sprayed with B-well bake well spary.
Roasted plum topping
3 plums in 8ths
125 ml White sweet wine
25 ml Sugar
5 ml B-well Lemon oil
Pinch Oryx desert salt
1 sprig thyme
Set oven to 180C
1 Place plums and all ingredients in a roasting pan.
2 Roast for 30 minutes or until caramelized.
3 Cool down and spoon mixture over Panna Cotta.
4 Whip 250 ml Fair Cape Cream with some castor sugar and vanilla until soft peaks. Spoon on top of fruit.
