Chand Sahrawat doesn’t mind Hospobaby having dessert when it incorporates healthy ingredients and is made from scratch with her dad, Sid. "Just like other parents we do have to resort to the occasional 'if you want dessert you must eat your meal first' threat," Chand says. "This recipe is one of Zoya’s favourites. She loves to help her dad make the wibbly wobbly pannacotta and is impatient waiting for it to set." This dessert can also be a brekkie option for the next day.
|300 g||Cream (Main)|
|50 g||Caster sugar|
|1 ½ sheets||Gelatine|
|4||Mandarins, segmented (Main)|
|4||Kiwifruit, sliced (Main)|
|100 g||Grapes, sliced (Main)|
|1 packet||Mandarin, freeze dried, we use the Fresh As brand from specialty food stores (Main)|
|1 packet||Plum, freeze dried, we use the Fresh As brand (Main)|
|1 serving||Honeycomb, to mix the fruit and to garnish (Main)|
|4 sprigs||Mint, to garnish|
|1 pottle||Sorbet, to serve|
|1 sprinkle||Desiccated coconut|
- To make the pannacotta, combine the cream, sugar and vanilla pod in a saucepan and bring close to the boil stirring continuously. The mix should not boil completely. Remove from the heat when bubbles start to appear.
- Soak (bloom) the gelatin in cold water and squeeze all the excess water from it. Mix the gelatin and yoghurt into the cream while the cream is still warm, and keep stirring until the yoghurt and gelatin are fully dissolved. Strain the mixture and cool over ice water. Set in desired moulds and refrigerate for a couple of hours.
- Place a pannacotta in the centre of serving plates. Toss the fresh and dried fruit with some honeycomb and sprigs of mint and place evenly on the plates. Place a few spoons of the honeycomb around the plate too. Serve with fruit sorbet and a sprinkle of coconut.