INGREDIENTS
30 ml (2 tbsp) gelatin powder
80 ml (1/3 cup) water
250 ml (1 cup) CLOVER fresh cream
385 g (1 can) CLOVER condensed milk
250 ml (1 cup) CLOVER Bliss double cream plain yoghurt
TOPPING
40 ml (2 tbsp + 2 tsp) gelatin
375 ml (1½ cups) granadilla juice
187 ml (¾ cup) granadilla pulp
Method
Dissolve the gelatin in the water until spongy. Set aside.
Heat the cream at a low temperature and bring it to a boil.
Remove from the stove.
Stir the hydrated gelatin into the cream until it is dissolved.
Mix in the condensed milk and yoghurt.
Pour into six ramekins up to 1 cm from the top.
Refrigerate for 4 hours until the panna cottas is set.
TOP LAYER
Pour 45 ml (3 tbsp) of the granadilla juice into a separate small bowl and sprinkle gelatin on top until it becomes spongy.
Pour the rest of the granadilla juice and the granadilla pulp into a saucepan and bring to the boil.
Remove from the heat.
Stir the spongy granadilla juice into the hot granadilla mix until dissolved.
Allow it to cool and pour it over the set panna cotta.
Return it to the fridge to set.
SERVING SUGGESTION
Unmould the panna cotta onto a serving plate and serve cold.
CLOVER INGREDIENTS USED IN THIS RECIPE
