Yoghurt Panna Cotta with hot chocolate sauce and marinated fruits

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Slice the vanilla pod lengthwise and scrape out the pulp. Put 500 g cream with 75 g sugar, vanilla pod and vanilla pulp in a pot. Bring to the boil and simmer over a mild heat for about 10 minutes. Soak gelatine in cold water. Remove the pot from the heat and remove the vanilla pod. Squeeze the gelatine well and dissolve in the hot cream. Leave to cool off at lukewarm temperature. Stir the yoghurt and liqueur into the panna cotta. Rinse a box mould (approx. 1 litre capacity) with cold water. Pour cream into the moulds. Chill for at least 4 hours

2. 2

   Cut the stalk off the pineapple. Peel the pineapple, cut out the woody core and chop the flesh. Roughly chop the cranberries. Mix the fruit with lime juice and brown sugar. Wash the mint, dab dry, remove the leaves and sprinkle over the fruit

3. 3

   Pour the dough into the muffin tray. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Leave to cool in the muffin tray for about 5 minutes. If necessary, carefully peel the onion and garlic with a knife. Dice both. Wash and chop the mint. Fry onion and half of the garlic in 1 tbsp. hot oil. Stir yoghurt and starch until smooth. Add the garlic and onion mixture. Add rosemary and mint. Bring to the boil, season to taste. Keep muffin tray warm and move muffins along to make them easier to remove. Turn out of the tray and allow to cool completely

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
350 kcal

CARBS
29 g

FATS
23 g

PROTEINS
4 g