• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Yoghurt Pannacotta with Pfeiffer Seriously Pink Jelly

Adapted by Kylie for New Years Eve 2010


Jelly
1 sheet titanium strength leaf gelatine
125 ml Pfeiffer Seriously Pink
½ cup sugar
125ml water
Bunch of mint leaves


Pannacotta
2 sheets titanium strength leaf gelatine
1 ½ cups pouring cream
45 grams icing sugar
180 grams Greek Style Yoghurt
1 tablespoon vanilla bean paste


Pfeiffer Seriously Pink Jelly Method
Combine Pfeiffer Seriously Pink, water and sugar in a saucepan, stir over medium heat until sugar dissolves. Add mint and simmer for 5 minutes. Remove from heat and strain. Soak gelatine in a bowl of cold water until soft (5 minutes). Drain, squeeze out excess liquid, add to Seriously Pink mixture and stir until dissolved. Divide the jelly mixture between 6 dariole moulds and refrigerate until set.


Pannacotta Method
Place cream and icing sugar in a small saucepan and stir over medium heat for 5 minutes or until heated through. Remove from heat. Soak gelatine in a bowl of cold water until soft (5 minutes). Drain, squeeze out excess liquid, and then stir the gelatine into cream mixture to dissolve. Gently whisk vanilla and yoghurt into cream until combined. Cool slightly then pour evenly over the set jelly in the moulds and refrigerate for 4 hours or until set. Enjoy with a glass of Pfeiffer Pfizz Sparkling White.


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