IDEAL MILK PANNACOTTA, SAFFRON GUAVAS AND WALNUT CRUMBLE by Errieda du Toit

Serves 6

Pannacotta

6 gelatin sheets

80 ml tap water

200 g sugar

250 ml cream

5 ml salt

375 ml Amasi

380 ml Ideal milk (evaporated milk)

• Place gelatin sheets in water, soak for 10 min. Place sugar, cream and salt in a saucepan, stir over medium heat to dissolve the sugar then bring to a boil. Take of the heat.
• Squeeze the water out of the gelatin sheets, add to the warm cream mixture and stir till fully dissolved. Stir in the Amasi and the evaporated milk. Pour the mixture into a large jug to make it easier to pour, then divide the mixture between 6 moulds or glasses. Refrigerate for at least 4 hours.
• Serve with the stewed saffron guavas and walnut crumble.

Good to know:

Panna cotta is the perfect make-ahead dessert and can keep up to 10 days in the fridge, if tightly covered.

Walnut crumble

40 g whole wheat flour (like Nutty Wheat)

40 g cake flour

50 g cold unsalted butter, cut into 2 cm cubes

55 ml light brown sugar

pinch of salt

100 g walnuts, roughly chopped

• Heat the oven to 190° C. Put the two types of flour in a large mixing bowl with the butter, sugar and salt.  Rub the mixture with the fingertips until the texture resembles breadcrumbs.  Stir in the walnuts.
• Place baking paper on a baking sheet, sprinkle with the mixture and bake for 15 – 20 minutes until the crumbs are baked through, and a light golden brown colour.

Stewed saffron guavas

10 guavas, halved (pitted if prefer, but I like it with the pips)

45 ml caster sugar

15 ml lemon juice

1 stick cinnamon

3 cloves

30 ml water

large pinch of saffron

Place the ingredients in a medium saucepan and stew over low heat for 15 – 20 minutes until soft, stirring now and then.