Recipe courtesy of foodchannel.com.au., Australia.
These softly set and creamy Italian puddings are perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to serve. They can be served with fresh berries or fruits according to the season.
Ingredients
- 3/4 cup Australian Thickened Cream
- 1/3 cup caster sugar
- 2 kaffir lime leaves, bruised
- 2 teaspoon grated ginger
- 2 1/2 teaspoons gelatine, dissolved in 2 tablespoons boiling water
- 1 1/2 cups Australian Natural Yogurt
- Fresh or canned Lychees
Preparation
- 1 Combine half the cream, sugar, kaffir lime leaves and ginger in a saucepan and stir over low heat until dissolved. Remove from heat and strain. Stir in gelatin mixture and cool for 5 minutes.
- 2 Combine cream mixture with yogurt. Beat remaining cream until soft peaks form and gently fold through half the yogurt mixture then combine with remaining yogurt mixture.
- 3 Divide mixture evenly between 6 x 4 ounce lightly oiled dariole moulds. Cover with plastic wrap and refrigerate until set. Invert and serve with fresh lychees.
- 4 NOTE:To release pannacotta easily from dariole mould, place mould in a bath of hot water for 4 seconds.
