Cranberry Jelly, Yoghurt Pannacotta and Almond Tart Dessert Recipe
Cranberry Jelly, Yoghurt Pannacotta and Almond Tart Dessert
I really, really like the idea of this for Christmas dessert for several reasons. (a) you can make all 3 elements a few days in advance. (b) it’s really economical and the jelly makes 6 decent serves, the pannacotta makes TEN serves and so does the tart. (c) it’s not too filling OR sweet which can only be a good thing after eating a huge, heavy meal (d) it’s really pretty, the cranberry jelly and the pomegranate seeds look like Christmas on a plate!
Even if you’re not keen to serve this on Christmas Day it’s a really simple and elegant dessert to serve to guests and everyone always raves to me about this combination. If you have make a packet of Jelly (Jell-o), then you can make this!
Yoghurt Pannacotta – serves 10
540ml Greek yoghurt or organic natural yoghurt
540ml full cream milk
130g castor sugar
17g leaf gelatine (I used 10 McKenzies)
2 tsp vanilla paste
Put gelatine leaves in a bowl of cold water to soften.
Put milk, sugar and vanilla in a small saucepan and stir to dissolve the sugar and just bring it to the simmer, do not allow to boil.
Remove from heat.
Squeeze as much water as you can out of the softened gelatine leaves and add to the hot milk and stir to dissolve.
Strain through a fine sieve and place in the freezer.
Stir every 5 minutes until cool to the touch.
Gradually whisk the yoghurt into the cold milk and then pour into dariole moulds (I use espresso cups).
Refrigerate until set.
When ready to serve, remove the pannacottas from the fridge and leave to stand for a minute or two. To unmould use the tip of a small knife to run around the mould to create an air pocket and release the suction. Invert onto the serving plate.
Cranberry Jelly – serves 6
500ml cranberry juice
110g castor sugar
12g leaf gelatine (I used 6 McKenzies)
Soak the gelatine leaves in a bowl of cold water for 2 minutes.
Meanwhile, place the cranberry juice and sugar in a small saucepan over medium-low heat and stir until the sugar dissolves, then remove from heat.
Squeeze out the excess water from the gelatine.
Whisk the gelatine into the hot cranberry mixture until combined, then pour straight through a fine sieve.
Pour the jelly into attractive glass bowls or martini glasses.
Cover and refrigerate until set.
Almond Tart
80g almond meal
80g plain flour
80g caster sugar
80g softened butter
icing sugar for dusting
Preheat the oven to 180 (160C fan-forced).
Mix all the ingredients, except the icing sugar to a dough.
Then shape into a round about 1 cm thick.
Place on a baking sheet and bake for about 10-15 minutes or until slightly golden. Cool on a cake rack. Dust with icing sugar and cut into wedges and serve with the pannacotta and the jelly.
Ingredients
- Yoghurt Pannacotta
- 540ml Greek yoghurt or organic natural yoghurt
- 540ml full cream milk
- 130g castor sugar
- 17g leaf gelatine (I used 10 McKenzies)
- 2 tsp vanilla paste
- Cranberry Jelly – serves 6
- 500ml cranberry juice
- 110g castor sugar
- 12g leaf gelatine (I used 6 McKenzies)
- Almond Tart
- 80g almond meal
- 80g plain flour
- 80g caster sugar
- 80g softened butter
- icing sugar for dusting
Instructions
- Yoghurt Panacotta
- Put gelatine leaves in a bowl of cold water to soften.
- Put milk, sugar and vanilla in a small saucepan and stir to dissolve the sugar and just bring it to the simmer, do not allow to boil.
- Remove from heat.
- Squeeze as much water as you can out of the softened gelatine leaves and add to the hot milk and stir to dissolve.
- Strain through a fine sieve and place in the freezer.
- Stir every 5 minutes until cool to the touch.
- Gradually whisk the yoghurt into the cold milk and then pour into dariole moulds (I use espresso cups).
- Refrigerate until set.
- When ready to serve, remove the pannacottas from the fridge and leave to stand for a minute or two. To unmould use the tip of a small knife to run around the mould to create an air pocket and release the suction. Invert onto the serving plate.
- Cranberry Jelly
- Soak the gelatine leaves in a bowl of cold water for 2 minutes.
- Meanwhile, place the cranberry juice and sugar in a small saucepan over medium-low heat and stir until the sugar dissolves, then remove from heat.
- Squeeze out the excess water from the gelatine.
- Whisk the gelatine into the hot cranberry mixture until combined, then pour straight through a fine sieve.
- Pour the jelly into attractive glass bowls or martini glasses.
- Cover and refrigerate until set.
- Almond Tart
- Preheat the oven to 180 (160C fan-forced).
- Mix all the ingredients, except the icing sugar to a dough.
- Then shape into a round about 1 cm thick.
- Place on a baking sheet and bake for about 10-15 minutes or until slightly golden. Cool on a cake rack. Dust with icing sugar and cut into wedges and serve with the pannacotta and the jelly.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.
