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cooking with nudie

mango, banana panacotta

Ingredients
  • 210ml milk
  • 250g caster sugar
  • 2 tsp gelatine powder
  • 250g mango, banana, passion fruit, yoghurt & more smoothie
  • 250ml Fire Fighter nudie to serve as a sauce
Instructions
Step 1
  1. Place milk and 50g sugar in a saucepan, bring to just boiling.
  2. Stir to dissolve sugar.
  3. Remove from the heat, add gelatine and stir to dissolve.
  4. Allow to cool.
  5. Add nudie smoothy and combine.
  6. Pass through a fine strainer to remove any lumps and pour into six lightly greased dariole moulds or ramekins of about 120ml capacity.
  7. Allow to set in the fridge, preferably overnight.