Honey Panna Cotta & Tropical Fruit Salsa
December 10, 2020
"From our weekday newspaper The West Australian."
- Serving Size: 1 (473.7 g)
- Calories 576.8
- Total Fat - 3.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 6.7 mg
- Sodium - 75.6 mg
- Total Carbohydrate - 139.7 g
- Dietary Fiber - 2.3 g
- Sugars - 103.4 g
- Protein - 4.7 g
- Calcium - 115.1 mg
- Iron - 1.6 mg
- Vitamin C - 51.1 mg
- Thiamin - 0.2 mg
Sprinkle gelatine over water in a cup and set aside.
Place milk and sugar into a small saucepan over medium heat AND Stir occasionally and heat until hot but not boiling and then remove from heat and stir through gelatine until dissolved and set aside to cool slightly then add yoghurt and mix well until smooth.
Divide yoghurt mixture among four 150ml capacity individual jelly, panna cotta or dariole moulds and cover each mould with plastic wrap and refrigerate for 4 hours or overnight until set.
Cut all fruit into 1cm dice and combine in a medium sized bowl with passionfruit.
Just prior to serving, break the seal by running the blade of a knife around the edge of each panna cotta and upturn mould onto serving plate and shake to release.
Divide fruit salsa between plates and serve immediately.
Tips & Variations
- HINT - If jelly or dariole moulds are not available, use a similar shape plastic container such as an individual disposable yoghurt tub or a silicone muffin tray. Alternatively, set panna cotta in a glass or bowl and top with fruit salsa.