Back
Vanilla Yoghurt Pannacotta with Raspberry Jelly and Pistachio Tuille
- Steps
- Ingredients
Steps
- For raspberry jelly, combine raspberries, water and sugar in a medium bowl and place over a saucepan of simmering water for about 3-4 minutes or until infused. Meanwhile, soak gelatin leaves in a bowl of cold water for 3 minutes or until softened. Squeeze out any excess water from the leaves and add to the raspberry mixture. Stir gently to dissolve gelatine.
- Spoon 4 raspberries from the jelly mixture into each base of six 125ml-capacity plastic dariole moulds then spoon two teaspoons of the raspberry jelly mixture over raspberries in moulds. Place in the blast chiller for 5-7 minutes or until set.
- For the pannacotta, place cream and icing sugar in a small saucepan over medium heat and cook, stirring, for 3-4 minutes or until heated through. Remove from heat. Soak the gelatin in cold water until soft, then stir gelatin into the warm cream.
- Gently whisk the yoghurt and vanilla paste into the cream mixture. Pour the mixture evenly among the prepared moulds. Blast chill for 5 minutes then refrigerate for 20 minutes or until set (alternatively refrigerate for 4 hours or until set)
- For the tuille, sift flour and icing sugar into a bowl. Place butter and egg whites in the chopped attachment of the stick blender and blend until smooth, add flour and icing sugar and blend until smooth. Refrigerate for 5 minutes or until chilled
- Using a spatula wipe the tuille mix (using the stencil) onto greaseproof paper. Sprinkle with chopped pistachios, then cook at 160C for 5-6 minutes, until slightly golden on the edges. Carefully remove from oven, using a spatula immediately place the tuille onto a rolling pin and let cool to shape.
- Place pannacottas into warm water for a few seconds. Carefully slide a paring knife down the inside edge of the mould, then invert moulds onto a serving plates and gently shake to remove pannacotta. Serve with tuilles to the side.
