Recipe of the Month

Ingredients

• vegetable oil, to grease panna cotta moulds

• 125ml (1/2 cup) light pouring cream

• 45g (1/4 cup) pure icing sugar, sifted

• 2 tbsp hot water

• 2 tsp gelatine powder

• 450g Vaalia Low Fat French Vanilla Yoghurt

• 1 vanilla bean*

• 2 nectarines, sliced

• 30g brown sugar

• 20g unsalted butter

  * Available in the herb and spice section of supermarkets 

Directions

1. Brush 4 125ml (1/2-cup) capacity pannacotta dariole moulds or ramekins lightly with vegetable oil to grease.
2. Place the light pouring cream in a small saucepan over medium heat and cook, stirring, for 3-4 minutes or until heated through. Remove from heat. Add the icing sugar and stir until sugar dissolves.
3. Place the hot water in a small heatproof jug. Sprinkle with gelatine and whisk with a fork until the gelatine dissolves completely.
4. Add the gelatine mixture to the cream mixture and stir to combine. Transfer to a heatproof bowl and whisk in the Vaalia Low Fat French Vanilla Yoghurt. Split the vanilla bean and scoop out the vanilla seeds. Add to mixture and stir well. Spoon the mixture evenly among the prepared moulds. Place in the fridge for 4 hours or until set.
5. To serve, invert a mould onto a serving plate and cover with a hot, damp cloth. Hold the mould to the plate and shake to remove the pannacotta. Repeat with remaining pannacottas.
6. To prepare nectarines, melt butter in a large pan over medium heat.  Add nectarine slices and cook on each side until golden. Sprinkle with brown sugar. Reduce heat to low and cook until golden and caramelised. Allow to cool. Serve with pannacottas.