Fruit Pana Cotta
Leaves Gelatin – gold, soaked in cold water
3.1lt pouring cream
390g caster sugar
6 Vanilla pod/coffee
1 x 3KG can of SPC Diced Peach – Bakers Choice (Or Strained SPC fruit with no liquid)
Bring the milk, cream, sugar, seeds from the vanilla pods as well as the pods, to the boil while stirring and gently simmer for about 1 minute.
Remove from the heat add gelatin leaves which have been softened Strain
Add strained dried fruit to moulds and mix over top and set in moulds.