This is another easy dessert that you can prepare at home. Each gradient layer and texture gives so much pleasure in a each bite, providing a variety of flavours and mouth feel. These magical, multicoloured cups of heavenly goodness are sure to be the highlight of your meal, maybe even your day!
Ingredients
4 tsp granola mix
270g yoghurt (Greenfields)
2 3/4 tsp pink dragon fruit (pureed)
4 tsp crush pistachios
berries/cherries
Method
Mix 90g yoghurt + 1/4 tsp red dragon fruit puree. Put it in piping bag. Set aside ( Piping bag A)
Mix 90g yoghurt + 3/4 tsp red dragon fruit puree. Put it in piping bag. Set aside (Piping bag B)
Mix 90g yoghurt + 1 3/4tsp dragon fruit puree. Put it in piping bag. Set aside (Piping bag C)
Assembly
Put 1 tsp granola into the verrine cup
Pipe some yoghurt mixture from piping bag A, followed by some mixture from piping bag B. then piping bag C. Each layer is approximately 22-23g
Top with your favourite berries and cherries together with a tsp of crushed pistachios
My boys were longingly eyeing these treats as I was taking pictures of them, ready to snatch them away and dig in to them as soon as I was finished. Only after a couple of bites indeed they looked up at me, smiles wide and beaming, asking me to make another batch again tomorrow. I couldn’t say no to those satisfied faces!
Ingredients (Yields 4)
Ingredients (Panna Cotta)
190g milk
190g whipping cream
40g sugar
7g gelatine
2g vanilla
Ingredients (Peach Yoghurt Pudding)
370g peach yoghurt drink
130g pureed peach (canned)
11g gelatine
Others
50g cream (whipped up)
Berries
Method (Panna Cotta)
Prepare 4 short whisky glass tilted either on a ramekin or muffin tray. See picture below.
Pour the milk into the milk pan.
Sprinkle the gelatine on the surface of the milk and let it sit for 3-5 minutes
Warm the milk at low heat to dissolve the gelatine while whisking continuously. Note not to boil the mixture.
Add in the sugar followed by the cream
Continue to whisk until all sugar are melted. Turn off the heat.
Let it cool down for about 15-20 minutes stirring every now and then to prevent the surface from setting.
Scoop up the mixture into the glass and let it sit for about 15 minutes before putting it into chiller. This is to allow the mixture to set a little bit so it won’t be shaking so much while moving it into the chiller. Shaking it would result on a yoghurt ring around your glass which would not look neat. Let it completely set in the chiller for 3-4 hours.
Method ( Peach Yoghurt Pudding)
Pour the yoghurt drink into a milk pan
Sprinkle the gelatine onto the surface of the yoghurt drink and let it for 3-5 minutes.
Warm up the drink at low heat and whisk the mixture until all gelatine has been dissolved. Add the puree and whisk until well combined. Turn off the heat and let it completely cooled down before scooping the mixture into your glass or else it will melt your set panna cotta and merge with your yoghurt. Note: Remove the ramekin or muffin tray and let your glass stand upright before scooping the pudding mixture in.
Put it back into the chiller, and let it set for at least 4 hours or overnight.
Topped with whipped cream and berries before serving.
Note: It is necessary to remove the froth or bubbles that you see on the surface for better texture.
