Granadilla pannacotta with naartjie butterflies
Ingredients (16 portions)
| Amount | Measure | Name |
|---|---|---|
| 200.00 | g | CARTE D'OR Pannacotta 6 x 1kg |
| 500.00 | ml | Milk, fresh |
| 500.00 | ml | MEADOWLAND Classique 10 x 1L |
| 5.00 | g | Granadilla in syrup (passion fruit) ( pulp ) |
| 10.00 | g | KNORR White Roux 6 x 750g |
| 16.00 | pc | white chocolate cup moulds |
| 16.00 | pc | Naartjie segments |
Preparation
1. Bring 500ml of milk to the boil.
2. Remove from the stove and add Pannacotta powder and Meadowland Classique. Stir mixture until completely dissolved. Allow to cool to room temperature. Pour into Chocolate moulds.
3. Heat granadilla pulp, thicken with white roux. Spoon onto pannacotta.
4. Refrigerate for a minimum of 3 hours until desserts have set. Use a sharp knife to cut naartjie segments lengthwise. Pull segment open to form a butterfly. Use as garnish when serving.
Recipe review
(0 Ratings, 0 Reviews)
