0:15

To Prep

0:10

To Cook

9

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Panna cotta with pineapple and mint salsa
  • Ingredients
  • Nutrition
    • Method
    1. Step 1

      Grease four 1/2 cup (125ml) dariole moulds with oil. Bring the cream, milk, sugar and vanilla in a saucepan to a simmer.

    2. Step 2

      Place 1 tablespoon boiling water in a small bowl. Sprinkle over the gelatine and whisk with a fork to dissolve. Stir into the cream mixture.

    3. Step 3

      Pour into the moulds. Cover with plastic wrap and refrigerate until set.

    4. Step 4

      To make the salsa, infuse the tea bags in 1 cup (250ml) boiling water for 5 minutes. Discard tea bags. Stir the tea and sugar in a saucepan until the sugar dissolves. Increase heat and simmer for 5 minutes or until thickens slightly. Cool completely. Stir in pineapple and mint.

    5. Step 5

      To serve, dip each mould into hot water for a few seconds then invert onto serving plates. Spoon over the salsa to serve.

  • Method
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