Tiger Nut (Aya) Panacotta with Sorrel (Zobo) Coulis

March 25, 2015 1 311 Views


  • 1/2 cupof tiger nut milk
  • 1/2 cupof cream
  • 1/4 cupof sugar
  • 1/4 cupof corn flour
  • 1/4 cupof dried sorrel leaves
  • 1/2 cupof green lemon
  • 1 cupof gelatin sheets
  • 1/10 cupof vanilla extract
  • 1/4 cupof mint leaves


  1. Take a pan and boil there milk, cream, sugar and vanilla. Remove it from heat and add hydrated gelatin sheets to hot milk mixture. Stir with a whisk to completely combine. Pour the mixture through a sieve. Pour it in moulds and refrigerate to set for 4 hours or overnight.

  2. Next, place leaves, sugar and half the water in a saucepan and bring to the boil. Pout it through a sieve as well. Put corn flour into the remaining water and pour into hot sorrel mixture to thicken. De-mould it and serve with coulis. Have a nice dessert!

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