Yoghurt-panna-cotta with fruits

Name: Yoghurt-panna-cotta with fruits
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 7 sheets white gelatine; 1 Vanilla pod; 400 g + 200 g whipped cream; 75 g + 1 teaspoon sugar; 500 g Cream yoghurt; 3-4 Tbsp Orange liqueur; 1 (approx. 1 kg) Pineapple; 100 g dried cranberries; 7-10 Tbsp Juice of 1 lime; 3 TABLESPOONS demerara sugar; 3-4 Stem(s) Mint; 100 g Dark chocolate; 1 heaped teaspoonful of cocoa

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

7 sheets white gelatine
1 Vanilla pod
400 g + 200 g whipped cream
75 g + 1 teaspoon sugar
500 g Cream yoghurt
3-4 Tbsp Orange liqueur
1 (approx. 1 kg) Pineapple
100 g dried cranberries
7-10 Tbsp Juice of 1 lime
3 TABLESPOONS demerara sugar
3-4 Stem(s) Mint
100 g Dark chocolate
1 heaped teaspoonful of cocoa

Directions

1
Soak the gelatine in cold water. Scratch vanilla lengthwise, scrape out the pulp. Boil 400 g cream, 75 g sugar, pod and pulp. Simmer for about 10 minutes. Remove from the stove. Squeeze out the gelatine and dissolve in it.
2
Remove the vanilla pod. Let the cream cool down.
3
Stir yoghurt and liqueur into the cream. Rinse a coated box form (approx. 20 cm long; 1 l capacity) cold. Pour in yoghurt cream. Cover and leave to cool overnight.
4
Peel and quarter the pineapple and remove the stalk.
5
Chop the fruit fl ace into small pieces. Chop cranberries. Everything with lime juice and brown sugar.
6
mix. Mint wash, pluck and fold in.
7
Chop the dark chocolate. Heat 150 g cream. Melt chocolate in it. Mix cocoa, 1 teaspoon sugar and the rest of the cream. Stir into the hot cream. Dip the box form briefly in hot water and turn it over.
8
Cut the panna cotta into slices. With fruit and chocolate sauce.