Caramel and granadilla panacotta


Ingredients 6
Servings 6
Time

Ingredients

  • 60
    g
    castor sugar
  • 170
    ml
    cream
  • 60
    g
    sugar
  • 25
    ml
    gelatine powder
  • 500
    ml
    buttermilk
  • 250
    ml
    fresh granadilla pulp
 

Method

 
Place castor sugar and 75 ml (5 tbsp) cold water in a small, heavy-based saucepan and bring to boil over moderate heat. Cook, stirring often, until syrup starts to turn golden brown, about 5 minutes. Immediately pour equal quantities into 6 x 125 ml (1/2 cup) heat-resistant moulds that have been rinsed and sprayed with non-stick cooking spray. Bring cream and sugar to boil, remove from stove and sprinkle gelatine over. Stir until dissolved. Whisk in buttermilk and 1/2 granadilla pulp. Pour into moulds. Refrigerate until set. Remove from fridge, dip bases of moulds in hot water and run a knife around edges of set mixture. Unmould onto plates and serve with remaining granadilla pulp.
 

Read more on: dairy
 

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