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|
|Nutritional Information - Per Serve|
|Saturated Fat||3 g|
|Total Carbohydrate||28 g|
|Total Protein||7 g|
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