This recipe didn't quite work out as I'd expected but with 6 people coming to dinner I had to improvise. As fortune would have it, I think the end result was better than my original plan. A more modern take on a traditional dish.
Soak the gelatine leaves in cold water for 5 minutes.
While the gelatine is soaking, heat the peach juice in a small pan.
Strain the soaked gelatine then add it to the peach juice and stir to dissolve.
Transfer to a bowl to cool.
Once cool, add the berries to the bowl and place in the fridge overnight. The jelly will not completely set but the juice will thicken.
In a small fry pan heat the pistachios with the maple syrup. Stir until the maple syrup completely cooks onto the pistachios. Set aside to cool
Transfer to a blender and process, enough retain a little texture.
To assemble, place a pandoro slice on each plate.
Spoon the jelly mixture onto the top and serve with yoghurt and pistachio dust on the side.
Makes 6 servings
| Prep Time: | 30 mins |
| Cooking Time: | + overnight |
| Ready in: | |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 890 kj |
| Calories | 213 kcal |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Total Carbohydrate | 28 g |
| Total Protein | 7 g |
| Fibre | 3 g |
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