Cardamom buttermilk panna cotta with dried fruit compote
oil, for greasing
200ml [scant 1 cup] double [heavy] cream
3 leaves gelatine (or 7g/ ¼ oz powdered gelatine)
250g [1 cup] Greek yogurt
25g [1 heaping Tbsp] caster [superfine] sugar
5 Tbsp honey
1 vanilla pod [bean], split in half lengthways and seeds scraped out
6 cardamom pods, split open and seeds bashed
For the compote
150g [5 ¼ oz] mixed dried fruit, such as figs, prunes, apricots, sultanas, cherries, etc.
300ml [1 ¼ cups] Earl Grey tea
1 cinnamon stick
1 star anise
1 orange, zest and juice
To make the compote, place all the fruit in a bowl and cover with the tea. Allow to soak for 3 hours, or overnight.
Lightly grease 4 ramekins or dariole moulds with a little oil, then line with clingfilm as smoothly as possible. Heat the cream in a small saucepan, slowly bringing to a simmer. Remove from the heat and allow to cool a little. Soak the gelatine leaves in a small bowl of cold water for about 5 minutes, until soft and jelly-like, then squeeze out any excess water and add to the cream, stirring to dissolve.
Pour the cream mixture into a bowl along with the yogurt, sugar, honey, vanilla seeds and cardamom, and mix well to combine. Divide among the ramekins and refrigerate for at least 4 hours, or until set.
Transfer the soaked fruit and tea to a small saucepan, along with the remaining compote ingredients. Bring to a gentle simmer and cook over a low heat, stirring frequently, for 20 minutes, then strain, reserving the liquid. Discard the spices and reduce the liquid until syrupy before stirring back into the fruit.
Turn out the panna cottas onto plates, gently lifting off the clingfilm. Serve with the warm compote, drizzling with a little leftover syrup.
Recipe excerpted with permission from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner, published by Quadrille February 2018.
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Monday, May 7, 2018 - 1:11pm