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Black Plum and Roasted Fig Pannacotta with Honey Cardamom Syrup and Walnut Praline

For the Pannacotta
330gm Black Plum and Roasted Fig Yoghurt*
250ml thickened cream
75gm caster sugar
1 ½tsp vanilla bean paste
5gm gelatine leaf
125gm butter, softened
1tsp vanilla extract
40gm icing sugar
110gm plain flour
35gm cornflour
Fresh fig and plum slices to serve

For the Walnut Praline
100gm toasted walnuts
100gm caster sugar

For the Honey Cardamom Syrup
100ml honey
250ml water
5 cardamom pods

For the Pannacotta
Place the cream and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring up to just boiling and remove from the heat.
Soak the gelatine leaf in cold water until soft.
Squeeze the excess water from the softened gelatine and drop into the warm cream mixture. Whisk until the gelatine is completely dissolved.
Add the yoghurt to the cream mixture and whisk until smooth.
Divide the mixture between four 150ml dariole moulds and place in the fridge for 3-4hours to set.

For the biscuit base
Preheat the oven to 170C and line a baking tray with baking paper.
Beat the softened butter, extract and icing sugar in the bowl of an electric mixer until light and fluffy. Stir in the sifted flours in 2 batches until combined.
On a floured board, roll out the dough and cut to the top size of your dariole moulds.
Place on the baking tray and cook in the preheated oven for 12minutes until golden.
Stand for 5minutes and then place on a wire rack to cool.

For the Walnut Praline
Place the toasted walnuts on a lined baking tray
Put the sugar in a small saucepan over medium heat.
When the sugar starts to melt around the edges begin to swirl the pan (don’t stir it!), and continue gently heating until all of the sugar is melted.
Allow the sugar to come to a simmer and continue cooking until it begins to turn golden in colour. Don’t walk away or take your eye off it as it can very easily burn at this stage.
Remove from the heat when golden and pour over the nuts.
Allow to cool and harden.
Once cool, process some of the praline in a small food processor, or bash it in a tea towel with a rolling pin, to produce a coarse crumb-like consistency.

For the Honey Cardamom Syrup
With the back of a knife, crush the cardamom pods to open.
Place the honey, water and cardamom in a saucepan over medium heat and bring to a simmer.
Simmer for 10minutes until syrupy.
Remove from the heat, set aside and allow to cool.

To Assemble
Place the biscuit base over the top of the pannacotta in the mould.
Invert onto your serving plate so the biscuit is on the bottom.
Rub the outside of the mould with a warm cloth to loosen and remove the mould.
Scatter some praline over the plate and add some pieces of the fresh fruit.
When ready to serve, drizzle the honey syrup over the pannacotta and add the fresh fruit.
Serves 4

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