Milk Tart Panna Cotta Sundaes

Milk Tart Panna Cotta Sundaes

The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. Add a little South African favourite such as Tant' Sannie se Melktert, then you have a refreshing and rewarding dessert fit for any table

Ingredients

FOR THE MILK TART ICE CREAM

  • 125ml Tant Sannie se Melktert
  • 15ml vanilla essence
  • 5ml ground cinnamon
  • 385g tin condensed milk
  • 250ml cream

FOR THE PANNA COTTA

  • 12.5ml granulated gelatine
  • 30ml water
  • 250ml cream
  • 180ml milk
  • 180ml Tant Sannie se Melktert
  • 2 cinnamon sticks
  • 60ml icing sugar

TO SERVE

  • 6-8 vanilla biscuits, crumbled
  • 45ml toasted flaked almonds
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Method

  • For the ice cream, combine all the ingredients and beat until soft peaks. Pour into an airtight container and freeze overnight.
  • For the panna cotta, combine the gelatine and water and set aside for 5 minutes to bloom.
  • Bring the cream, milk, Tant Sannie se Melktert, cinnamon and icing sugar to the boil over medium heat. Take off the heat nd remove cinnamon. Stir in the gelatine until dissolved.
  • Pour into 6-8 glasses and refrigerate for at least 2 hours or until set.
  • To serve, add a scoop of ice cream on top of each panna cotta and sprinkle over the biscuits and almonds.

As Tant Sannie would say, “Life just got Lip Lek Lekker ” with the first-ever release of Tant Sannie se recipe / resepte book.

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