Mixed Fruit Layer Desserts
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 22 h. 50 min.
Ready in
Ingredients
for
4
- For the white layer
- 1 tsp Powdered gelatine
- 4 tsps cold water
- ⅔ cup milk
- ⅔ cup cream (48% fat)
- ¼ cup sugar
- ½ tsp vanilla extract
- For the orange layer
- 1 tsp Powdered gelatine
- ¼ cup Orange juice
- ⅜ cup milk
- ⅔ cup cream (48% fat)
- ¼ cup sugar
- For the lemon layer
- 3 Tbsps lemon juice
- 1 tsp Powdered gelatine
- ½ cup milk
- ½ cup cream (48% fat)
- ¼ cup sugar
- 1 Tbsp grated lemon zest
- ½ cup plain Yogurt
- ½ tsp vanilla extract
- For the pomegrante jelly
- ¼ cup hot water
- 1 ½ tsps Powdered gelatine
- 1 cup Pomegranate juice
- 1 tsp sugar
- To decorate
- Pomegranate seed
- shaved Coconut
- lemon zest
- Orange zest
Preparation steps
1.
For the white layer: sprinkle the gelatine over the water in a small bowl. Stand for 5 minutes.
2.
Place the milk, cream and sugar in a medium pan. Heat until the sugar has dissolved and small bubbles start to form on the sides of the pan. Do not boil. Remove from the heat and add the vanilla and gelatine. Stir to dissolve the gelatine. Divide between 4-6 serving glasses and chill for about 6 hours until set.
3.
For the orange layer: sprinkle the gelatine over 4 teaspoons of orange juice in a small bowl. Stand for 5 minutes.
4.
Heat the remaining orange juice, milk, cream and sugar and heat until the sugar has dissolved and small bubbles start to form on the sides of the pan. Do not boil. Remove from the heat and add the gelatine. Stir to dissolve the gelatine. Pour gently over the set white panna cotta and chill until set.
5.
For the lemon layer: sprinkle the powdered gelatine over the lemon juice and stand for 5 minutes until softened.
6.
Heat the milk and cream in a pan until warm. Stir in the softened gelatine and sugar and stir over a low heat until dissolved. Remove from the heat and stir in the lemon zest, yogurt, and vanilla until smooth. Pour gently over the set orange panna cotta and chill until set.
7.
For the pomegrante jelly: stir together the gelatine and hot water until the gelatine has dissolved.
8.
Pour the pomegranate juice and sugar into the mixture and stir.
9.
Pour gently over the set lemon panna cotta and chill for 3-4 hours until set.
10.
Decorate with pomegrante seeds, coconut shavings and lemon and orange zest.
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