Yogurt Pannacotta with Rosewater Granita
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Thermomix TM 31
Created: 2012-07-10 20:13
Changed: 2012-07-11 17:14
6 - 10 ramekins or small bowls depending on portion size. Glass bowls or platter to serve
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
370 g cream
100 g raw sugar
1 vanilla bean, split and scraped
2 level teaspoon powdered gelatine, or equivalent in gelatine leave
400 g natural yogurt
120 g raw sugar
100g g Rosewater, frozen in cubes
600 g ice cubes
200 g strawberries
Fresh strawberries diced finely
Dehydrated strawberry slices, chopped lightly (optional),
Pistachio nuts, drizzled in honey, baked 180 degrees for 10 mins. Cool and chop roughly
Place cream, sugar, scraped vanilla bean seeds and vanilla bean pod into mixing bowl. Cook 4 min/90 C/speed 3. Once timer complete stir to ensure the sugar has dissolved.
Dissolve the gelatine in a couple of tbs hot water, or soak leaf gelatine.
Set timer for 1 min 30sec/speed 4, pour gelatine slowly, through the hole in the lid. After 30 sec add the yogurt through the lid and allow to encorporate for the remaining time.
Remove vanilla pod and divide between ramekins.
Chill for approx 4 hrs until set.
Follow instructions of EDC Sorbet, omitting the egg white. If the mixture is too dry add a small amount of water until desired consistency reached.
Serve in a glass bowl or on a platter with the granita as a base with the pannacotta turned out on top and sprinkled with the garnish.