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Dalewood Full-Cream Yoghurt Panna Cotta with Streusel & Plum Sorbet

 

INGREDIENTS:

Serves 6

 

FOR THE YOGHURT PANNA COTTA:

200ml milk

100g sugar

12g gelatine leaves, bloomed

800g Dalewood full-cream Stirred Jersey yoghurt

 

FOR THE STREUSEL:

50g cake flour, sifted

50g light brown sugar

50g salted butter

 

FOR THE PLUM SORBET:

1.2 litres water

200g glucose

350g castor sugar

500g plum purée (boil 500g plums in 500ml water and reduce by half, then blend until smooth)

 

METHOD: 

TO MAKE THE PANNA COTTA: 

To make the yoghurt panna cotta, combine the milk and sugar in a saucepan and bring to a boil. Remove from the heat. Slowly pour a third of the hot milk over the gelatine and stir until combined. Add the remaining milk and the full-cream Dalewood yoghurt and stir. Divide between glasses and chill until set. To make the streusel, preheat the oven to 180°. Combine all the ingredients in a bowl and rub together using your fingertips until fully incorporated. Transfer to a baking sheet and bake for 20 minutes. Stir halfway through the baking time if the edges are darkening quicker than the middle. Remove from the oven when golden brown, then allow to cool. To make the plum sorbet, combine the water, glucose and sugar in a saucepan. Boil until the sugar has dissolved. Remove from the heat and add the plum purée. Chill the mixture, then churn in an ice-cream machine. Freeze until required. This recipe will make a large batch but it’s always great to have some sorbet in the freezer for a treat on a hot day!

TO SERVE: 

Remove the panna cotta from the fridge, spoon over the streusel and top with a scoop of sorbet.

 

Recipe courtesy of Brendan & Leigh Thorncroft, taken from their book Sunday Lunching at The Table

Design and styling courtesy of Roxanne Spears

Photograph courtesy of Claire Gunn

 

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