Pomegranate jelly and vanilla yoghurt pannacotta duo
Prep: 20 mins
An irresistibly light, guilt-free summer dessert.
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Ingredients (10)
FOR THE JELLY:
250 ml | pomegranate — juice |
3 | castor sugar |
2 | Sheridans gelatine — leaves |
FOR THE PANNACOTTA:
125 ml | milk — full cream |
1/2 | vanilla — pod, seeds scraped |
1 | cinnamon — stick |
55 g | castor sugar |
2 tsp | honey |
400 g | yoghurt — Greek |
Sheridans gelatine — leaves |
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