PANNACOTTA

PANNACOTTA
( baie lekker)
2 cans granadilla pulp (fresh granadilla pulp can be used)
1 litre vanilla custard
4 teaspoons gelatine
60 ml luke warm water

Mix the pulp and custard together
Disolve the gelatine in the water, stir lightly , then add to custard mixture
Brush 8 ramekins or small pots with oil (spray & cook) works – pour mixture in, place in fridge for 2 hours to set!
Turn out on individual serving plates
Garnish with granadilla pulp
Recipe: Riana Du Plessis