Cardamom buttermilk panna cotta with dried fruit compote

Cardamom buttermilk panna cotta with dried fruit compote

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

This is a perfect winter pudding when there is a dearth of fresh fruit. The cardamom and tea lightly spice the dessert, cutting through the creaminess of the panna cotta.

Ingredients

Quantity Ingredient
oil, for greasing
200ml double cream
3 leaves gelatine
250g greek yogurt
25g caster [superfine] sugar
5 tablespoons honey
1 vanilla pod, split in half lengthways and seeds scraped out
6 cardamom pods, split open and seeds bashed

For the compote

Quantity Ingredient
150g mixed dried fruit, such as figs, prunes, apricots, sultanas, cherries, etc.
300ml earl grey tea
1 cinnamon stick
1 star anise
1 orange, zested and juiced

Method

  1. To make the compote, place all the fruit in a bowl and cover with the tea. Allow to soak for 3 hours, or overnight.
  2. 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.
  3. 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.
  4. 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.
  5. Turn out the panna cottas onto plates, gently lifting off the clingfilm. Serve with the warm compote, drizzling with a little leftover syrup.
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