Yogurt and orange flower pannacotta with roast star anise plums

Yogurt and orange flower pannacotta with roast star anise plums

By
From
Anjum's Quick & Easy Indian
Makes
6
Photographer
Lisa Linder

Yogurt is one of North India’s favourite ingredients and its creaminess and slight tartness works so well in cleansing the palate after a meal. I have added only a slight fragrance to the pannacotta, as the plums provide a sweet, fruity, spiced counterpoint.

For the pannacotta

Ingredients

Quantity Ingredient
4 1/2 leaves gelatine
320ml double cream
120g caster sugar
1 orange, finely zested
400ml plain full-fat yogurt
1 1/2 teaspoons orange flower water

For the star anise plums

Quantity Ingredient
6 plums, halved and pitted
180ml orange juice, freshly squeezed
6 star anise
4 tablespoons caster sugar, or to taste

Method

  1. Soak the gelatine leaves in cold water.
  2. Heat the cream, sugar and orange zest in a saucepan until the sugar has dissolved. Take off the heat and stir in the gelatine. Once it has dissolved, stir in the yogurt and orange flower water.
  3. Divide between six x 150–200 ml ramekins or pudding basins, or glasses (no need to line or oil them). Cover with cling film and chill in the fridge for at least four hours, or up to two days, until ready to eat.
  4. For the plums, preheat the oven to 200°C. Place all the plums in an ovenproof dish in which they fit snugly. Pour over the orange juice, tuck the star anise between the plums and sprinkle over the sugar. Roast in the oven for 30 minutes, or until the plums are soft (the time this takes will depend on the ripeness of the fruit). Leave the plums to cool a little in the sauce, turning them cut-side down so that they soak up some of the flavours and colours.
  5. When you are ready to serve, either take the pannacottas to the table in the containers you set them in, or turn them out. To turn them out, dip the base of a pannacotta mould in boiling water for a few seconds, cover with a serving plate and invert to turn out. Repeat with the rest.
  6. Serve with the plums, cut into wedges if you like, spooning their spiced liquor over the fruits.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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