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Orange & Mango Panna Cotta
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4

Orange & Mango Panna Cotta

4 Serves/Makes
 Cooking Time:  < 30 min

Ingredients

500 g LANCEWOOD® 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 packets instructions with 25ml cream
1 nectarine(s) , ripe or mango slices
mint sprigs , optional

Method

1. In a bowl, mix the yoghurt and cream together until smooth. Add the castor sugar and vanilla.

2. Pour the water over the gelatine and leave to sponge.

3. 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. 

4. Place your glasses at a 45 degree angle in a suitable corner. 

5. 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. 

6. Prepare the jelly.

7. 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.

8. Decorate with nectarine slices or sliced mango and mint.

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