Tuesday, March 3, 2015

cardamom and vanilla panacottas



 Serves:  4
    Cook time: Ready in about 20 min, plus 3-4 hours` chilling time.
    Total time: Over 60 Minutes
    Syns per serving: FREE 


  •     198g quark
  •     ¼ -½ tsp cardamom seeds, finely crushed
  •     5 tbsp artificial sweetener
  •     1 tsp vanilla extract
  •     2 x 100g pots Smooth Vanilla Muller light yogurt
  •     1 sachet gelatine
  •     1 egg white
  •     1 pomegranate, halved and seeds removed


    Whisk the quark. Add the cardamom seeds, sweetener, vanilla extract and yogurt, and continue to whisk until the mixture is smooth.

    Place 2 tbsp of hot water in a small heatproof bowl and sprinkle with the gelatine. Stand the bowl in a saucepan of simmering water and stir until the gelatine has dissolved. Cool, and then whisk into the yogurt mixture.

    Beat the egg whites until softly peaked and gently fold through the yogurt mixture. Spoon into four individual moulds. Chill into the fridge for 3-4 hours, or overnight, until set.

    Dip the moulds in hot water for a few seconds and tip out onto serving plates. Sprinkle with the pomegranate seeds and serve immediately.

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