This creamy peach panacotta is a tasty refreshing dessert.
2 x 170g pots FAGE Total Yoghurt
150ml whole milk
1 cinnamon stick, broken in half
1 orange, pared into strips with a vegetable peeler,
juice of 1/2
3 tbsp caster sugar
3 sheets gelatine
3 just-ripe peaches, cut into small chunks
- Heat the milk in a small saucepan with the cinnamon, orange zest and 1 tbsp caster sugar. Bring to a boil, then cool for 10 minutes. Soak the gelatine in cold water for 5 minutes, add to the warm liquid and stir. Strain through a sieve into a jug.
- Mix the yoghurt into the infused milk and leave for a few minutes. Tap the jug a few times to remove any air bubbles, then pour into 4 chilled glasses. Chill for at least 3 hours, or overnight until set.
- For the compote, warm the peaches, orange juice and remaining sugar over a low –medium heat for 3-4 minutes until the fruit is juicy. Remove from the heat, add the schnapps, stir and chill. Spoon over the panacottas just before serving.