Cardamom buttermilk panna cotta with dried fruit compote
By: Sheri Wetherell
Published: Monday, May 7, 2018 - 1:11pm

Ingredients




oil, for greasing
200ml [scant 1 cup] double [heavy] cream
3 leaves gelatine (or 7g/ ¼ oz powdered gelatine)
250g [1 cup] Greek yogurt
25g [1 heaping Tbsp] caster [superfine] sugar
5 Tbsp honey
1 vanilla pod [bean], split in half lengthways and seeds scraped out
6 cardamom pods, split open and seeds bashed
For the compote
150g [5 ¼ oz] mixed dried fruit, such as figs, prunes, apricots, sultanas, cherries, etc.
300ml [1 ¼ cups] Earl Grey tea
1 cinnamon stick
1 star anise
1 orange, zest and juice

Preparation

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.

About

Recipe excerpted with permission from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner, published by Quadrille February 2018. 
Be sure to also get these delicious recipes from Lagom:
 Almond Milk-Braised Pork Belly with Peas, Watercress and Samphire (Sea Beans) 
 Crispy Sliced and Stacked Lemon-Roasted Hasselback Potatoes