Pannacotte with mango and licor43
First soak the gelatin in a bowl of cold water. Leave to stand for at least five minutes
Place the double cream, sugar and the licor43 in a saucepan and heat this through. Stir until the sugar is dissolved but make sure it does not boil! It has to be hot enough to dissolve the gelatin.
Squeeze the water from the gelatin and dissolve in your creammixture
Stir the Greek yoghurt through and mix sure it is all mixed properly
Put the mixture into a measure cup of something that pours easily and pour it into each pannacotta mould. Cover with plastic wrap and leave to cool for at least four hours but preferably overnight.
This recipe is from
In Simone's Kitchen