Cinnamon Yogurt Pannacotta with Mandarin
Soak the gelatine leaves in cold water for a few minutes. Boil cream and sugar in a saucepan.
Take off the heat. Squeeze the gelatine leaves and add to the saucepan. Add cinnamon and yogurt.
Stir until smooth. Pour into individual molds and place in the fridge, leave for about two hours until the pannacotta has solidified. Pour out the mandarines. Stir together lime juice and vanilla sugar.
Put the mandarins in a bowl and pour over the lime juice. Turn out the pannacota and serve with mandarin salad.
- 2 gelatin sheets
- 2 cups cream
- 1 cup sugar
- 1 tsp cinnamon
- 2 cups yoghurt
- 1 can of Del Monte® mandarins (312 g)
- Juice of Del Monte® lime
- 2 tsps vanilla sugar with pure vanilla