Vanilla Bean Pannacotta
Ingredients
Serves: 4
300ml light cream
1 vanilla bean, seeds removed
½ tsp ground cinnamon
1 tbsp CSR White Sugar Blend
2 tbsps boiling water
2 tsps gelatine powder
180g (2/3 cup) natural low fat yogurt
pomegranate seeds or cherries , for decoration
Spiced Syrup:
1 cup fresh squeezed orange juice, strained
2 tsps lemon juice
¼ cup CSR Smart White Sugar Blend
1 star anise, optional
1 cinnamon stick
2 x 3cm strip lemon rind
1 bay leaf
Method
1. Place the cream, vanilla seeds, cinnamon and Smart Sugar in a small saucepan over medium heat and cook, stirring, for 2 -3 mins or until Smarts dissolves.
2. Place boiling water in a small heatproof jug. Sprinkle with gelatine and whisk with a fork until the gelatine dissolves.
3. Add the gelatine mixture to the cream mixture and stir to combine. Whisk in the yoghurt.
4. Pour into 4 x ½ cup glasses. Allow to cool for 10 mins. Then cover with plastic wrap and store in refrigerator to set. Drizzle with spice fruit syrup and garnish with pomegranate seeds.
5. Spiced Syrup - Bring all ingredients to the boil, then reduce heat and simmer for 5 mins. Strain and use as desired.
Comments
This syrup is also great over fresh fruits or light ice-cream.