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1 Yoghurt Panna Cotta with Saffron Syrup

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Yoghurt Panna Cotta with Saffron Syrup

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Ingredients

6 portion(s)

  • 60 g pistachios
  • 150 g caster sugar
  • 300 g Pouring Cream
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 4 titanium-strength gelatine leaves
  • 600 g Greek yoghurt
  • assorted micro herbs and flowers for garnish (optional)

Saffron Syrup

  • 100 g honey
  • 1 tablespoon water
  • 5 pods Cardamon, seeds crushed
  • pinch saffron threads
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  • 6
    24h 0min
    Preparation 24h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Method

  1. 1. Place pistachios in mixing bowl and chop 10 sec/speed 5. Remove and place in a bowl. Clean and dry mixing bowl.

     2. Soak gelatine leaves in cold water until softened (about 4-5 minutes). Meanwhile, place caster sugar, 150g cream and vanilla bean paste in mixing bowl and heat 2 mins/100C/speed 2.

     3. Squeeze excess water from gelatine leaves and add to mixing bowl. Heat 1 min/100C/speed 1.

     4. Add yoghurt and mix 1 min/speed 5. Pour yoghurt mixture into a bowl and place in the refrigerator to cool and thicken slightly (about 15 minutes).

     5. Place butterfly whisk in position and add 150g cream. Whisk on speed 3.5 until soft peaks form (remove measuring cup to watch the cream). Add cooled yoghurt mixture and whisk 15 sec/speed 2 or until combined.

     6. Pour yoghurt mixture into 6 individual ramekins and refrigerate for at least 4 hours, or overnight.

     7. To make the Saffron Syrup, place all ingredients in mixing bowl and heat 2 mins/120C/speed 2. Remove and place in a small jug. Allow to cool.

     8. To serve, dip ramekins in hot water and turn panna cottas onto plates, drizzle over a little Saffron Syrup, scatter over chopped pistachios, micro herbs and flowers and serve.

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Tip

Best made a day ahead.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Abs beautiful! Thanks for sharing

    Submitted by lippityskip on 6. April 2017 - 08:17.

    Abs beautiful! Thanks for sharing tmrc_emoticons.)

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  • Absolutely delicious! Very

    Submitted by MinnieC79 on 22. November 2016 - 08:52.

    Absolutely delicious! Very easy to make and worked perfectly. Had a beautiful tang to it from the yoghurt, they were so refreshing after a spicy main. I served mine with a rhubarb syrup this time but will try the saffron syrup next time . I used 4 leaves of McKenzie's brand gelatine leaves which are available at the supermarket, this worked well.

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  • sounds delish, thanks for

    Submitted by gnarlychic01 on 4. October 2016 - 01:19.

    sounds delish, thanks for sharing!

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