Desserts & Baking

Yoghurt panna cotta with orange blossom and nectarine jelly

4
Easy
30 minutes
20 minutes
Wine/Spirit Pairing
Nuy White Muscadel 2006

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Ingredients

Method
  • 2 cups yoghurt
  • 2 T honey
  • 4 gelatine leaves, softened
  • 1½ cups apple juice
  • 1 T orange-blossom water
  • 4 poached nectarines

Heat the yoghurt and honey together in a small saucepan. Stir in 2 gelatine leaves.

Pour into 4 tumblers. Chill until set. Heat the apple juice.

Stir in the orange-blossom water and the other 2 gelatine leaves.

Place a nectarine on top of each and pour over the jelly. Chill until set.

Per serving: 931.5kJ, 6.22g protein, 3.3g fat, 39.45g carbs

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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