Dalewood Full-Cream Yoghurt Panna Cotta with Streusel & Plum Sorbet – Kaas Club.™
INGREDIENTS: Serves 6 FOR THE YOGHURT PANNA COTTA: 200ml milk 100g sugar 12g gelatine leaves, bloomed 800g Dalewood full-cream Stirred Jersey yoghurt FOR THE ST
Ingredients
- 200ml milk
- 100g sugar
- 12g gelatine leaves, bloomed
- 800g Dalewood full-cream Stirred Jersey yoghurt
- 50g cake flour, sifted
- 50g light brown sugar
- 50g salted butter
- 1.2 litres water
- 200g glucose
- 350g castor sugar
- 500g plum purée (boil 500g plums in 500ml water and reduce by half, then blend until smooth)
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