Ingredients

• 250mL Liddells Lactose Free Thickened Lite Long Life Cream
• 1 tablespoon honey
• 2 teaspoons gelatine
• 1 x 200g tub Liddells Lactose Free Apricot Yoghurt
• 2-3 mangoes, thickly sliced
• 2 tablespoons brown sugar

Method

1. Combine cream, honey and gelatine in a small saucepan over low heat, bring to a gentle simmer stirring until gelatine dissolves. Cool slightly before stirring in yoghurt until well combined.
2. Divide mixture between 5 lightly oiled dariole moulds or small ramekins. Cover with plastic wrap and refrigerate until set.
3. Sprinkle sliced mango with brown sugar and cook in a non-stick pan until golden.
4. Gently invert pannacotta onto a serving plate, serve with warm mangoes.

Additional Information

To release pannacotta easily from dariole mould, place mould in a bowl of hot water for 15 seconds and then run a pallette knife around the sides to release.

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