Place 3 T of water in a small bowl and stir in 1 ½ t powdered gelatine. Set aside until dissolved ¬– about 15 minutes. Next, whisk together 1 cup Woolworths’ double cream pear and rhubarb yoghurt with ¼ cup double cream. In a small saucepan, add another ¼ cup double cream and ¼ cup caster sugar and bring to a simmer. Stir in the water-gelatine mixture – it will dissolve immediately ¬– then remove from the heat. Combine this mixture with the yoghurt mixture, and pour into cups or small bowls. Chill in the fridge for at least 2 hours to set. Top with crushed walnuts or pecan nuts, and drizzle with honey to serve.
Woolies’ thick, creamy and all-round delicious yoghurt is the ideal dessert ingredient. It’s also made without any added preservatives, and now has reduced sugar. Try more yoghurt recipes here.
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