kook & wijn

Yoghurt-Cardamom panna cotta with pineapple coulis

with cardamom

A while ago partner in crime Gigi hosted a Durban Curry party. While she is the absolute Queen of Curry’s (will ask her to share one of her secret recipes soon on the site), she asked me to make a nice dessert that goes with the theme. So I decided to stay tropical and to make a yoghurt-cardamom panna cotta with pineapple coulis on top. It is the ideal dessert to make upfront and you don’t have to worry any more during your dinner party. Just start on time, in the morning or even the day before, as both bottom and top layer have to set in the fridge for a few hours. Today I will give you the recipe.

Ingredients

For 4-6 panna cottas 

For the pineapple coulis:
250 gram pineapple, cleaned and in cubes
50 gram sugar
1 lemon, the juice
2-3 gelatine leaves

For the yoghurt-cardamom panna cotta:
400 ml thick yoghurt (for example double cream Greek yoghurt)
100 ml milk
2-3 gelatine leaves
60 gram sugar
4-5 cardamom pods, only the seeds, crushed slightly
1/2 lemon, the juice

For serving:
40 gram almond flakes, shortly dry roasted
OR if you prefer to use no nuts you can add some cookie crumble on top

Method

For the panna cotta:
Place 2-3 gelatine leaves into cold water so they can soak and already become soft. This will take about 5 minutes.

Heat the milk, sugar, cardamom and stir all the time until the milk ALMOST cooks, then turn off the heat and stir in 2-3 gelatine leaves into the warm liquid, wait about 5 minutes and then add and mix in the yoghurt. Finish off by stirring in the lemon juice.

Carefully fill your 4-6 serving glasses with the panna cotta and place in the fridge. Allow to cool for at least 2 hours.

For the pineapple coulis:
Bring pineapple, sugar and lemon juice to boil and let simmer for about 15 minutes. Puree it all and then place back on a very low heat foursome more minutes.

In the meanwhile place 2-3 gelatine leaves into cold water so they can soak and already become soft. Squeeze out, and stir into the fruit puree. Allow to cool until lukewarm.

Take your panna cottas out of the fridge and fill up (when bottom layer did set already) with the puree. Place back into the fridge for another 2-3 hours and…. that’s it.

If you are really hands on and in the mood you can even make a fancy 4 layer dessert (panna cotta – fruit puree – panna cotta – fruit puree) but I am just a bit too lazy for that.

Before serving roast your almond flakes and sprinkle them on top of the pineapple. You can also use cookie crumble, or finish off with some  raspberries, mango or mint.

Bon Appétit!

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