30
The perfect get-ahead load-shedding dessert.
Serves: 6–8
Prep: 20 minutes
Cook: 15 minutes
INGREDIENTS
For the Panna Cotta
- 3 tablespoons cold water
- 1 packet (10g) gelatine
- 2 cup double cream yoghurt
- 1 tin (400ml) coconut milk + 100ml milk
- 2 teaspoons vanilla essence
- ½ cup white sugar
For the pineapple
- olive oil
- 1 small pineapple, peeled and sliced into rounds
For the toppings
- coconut flakes, toasted
- honey
METHOD
- Place 6–8 tumbler glasses or small bowls onto a baking tray that fits into your fridge.
- For the panna cotta, mix the water and gelatine in a small bowl and set aside to bloom. Add the yoghurt to a large jug or bowl and set aside.
- Pour the coconut milk, milk, vanilla essence and sugar into a medium-sized pot. Set over medium heat and warm to melt the sugar. Remove from the heat when the sugar is dissolved, add the bloomed gelatine and whisk to combine.
- Pour the warm mixture into the yoghurt, while whisking, until completely combined.
- Pour the mixture evenly into the glasses, then place in the fridge for at least 4 hours or overnight to set.
- Remove the panna cottas from the fridge before you braai the pineapples just to take off the chill. Brush the pineapple with olive oil and grill, on both sides for 4–5 minutes until charry and semi-soft. Remove from the heat and slice into smaller pieces.
- To assemble, top each panna cotta with grilled pineapple, toasted coconut and a drizzle of honey. Serve and smash them!