Yogurt Panna Cotta with Spiced Wine Plums

Published: 05th December 2015 05:23 AM  |   Last Updated: 05th December 2015 05:24 AM   |  A+A-


For Spiced Wine Poached Plums

  •      300g firm black plums
  •      120g Chardonnay or Pinot Noir
  •   1 cup of water
  •    50g caster sugar
  •      1/2 tsp cardamom ground
  •   4 each cloves
  •    1 each vanilla beans

For Yogurt Panna Cotta

  •     1/2 tsp. powdered gelatine
  •      10g chilled water
  •      220g cream
  •    Cut each vanilla bean in half
  •     27g caster sugar
  •      210g unsweetened greek style yogurt


  •      For Spiced Wine Poached Plums
  •      Prepare an ice bath and refrigerate it. Cut the plums in quarters and remove the stones.
  •      In a small sauce pan, over low heat, mix the chardonnay, water, caster sugar, cardamom ground and cloves.
  •   Split the vanilla bean in half and scrape the seeds out. Add this with the pod into the poaching liquid.
  •     Simmer the mixture. 
  •     When small bubbles form around the edge of the pan, add the plums.
  • Cook the plums until they are soft but still holds its shape.
  •    Turn off the fire and cool the plums, vanilla pod and cloves in a bowl over the ice bath.
  •    Bring the syrup to a gentle boil. Once cool, tip it back to the poached plums.

For Yogurt Panna Cotta

  •   Add powdered gelatine and chilled water in a small bowl. Stir until the gelatine is well hydrated. Set it aside.
  •   Split the vanilla bean in half and scrape the seeds out. Add this to the cream including the pods.
  •    Tip the sugar into the cream and cook it to a gentle simmer (around 70 C)  Add the hydrated gelatine and stir well.  Remove the vanilla pods.
  •     Pour half of the cream on to the yogurt and mix with a whisk. Add the rest of the cream and stir well.
  •      Transfer the mixture in a spouted container.
  •      Pour the mixture on serving glasses and chill for at least 3 hours.
  •    Top with poached spiced plums just before serving.

— Chef Elaine Young, Consultant Pastry Chef at Bliss Chocolates Churan Aamrakhand


  •     Mango pulp 50 grams
  •      Sugar 150 grams
  •      Cardamom green powder 1 grams
  •    Nuts cashew 4 pieces
  •      Butter table 3 grams
  •     Flour maida 20 grams
  •   Baking powder 1 gram
  •     Chat masala 1 gram
  •      Chilli flakes 1 gram
  •     Cream charger 1
  •      Curd 100 gram

Method For Curd

  •    Tie fresh curd tightly in muslin or cheese cloth for draining water, hang it for 2 hours
  •    Take the hang curd and whisk it, beat it well to a smooth paste

For Mango

   Take ripe mango. Process until smooth paste and strain it.

Churan.jpgFor Sable

  • Add maida in a bowl and mix butter, sugar, baking powder, salt and make dough , keep it for resting in Refrigerator for 6 hours
  •      Roll the dough and make 5 mm thick sheet and cut it with round cutter, bake it at 180’C for 10 minutes

For Nougat

  •     Caramelize the sugar and add the roasted nuts, chilli flakes and chaat masala ,let it cool.
  •      Once it is set crush spicy cashew nut nougat with the help of rolling pin


  •     Add sugar to cream curd little by little and continue to whisk, stir in the mango pulp
  •      Add cardamom powder. Stir it until it is mixed properly
  •     Pour this mixture into the cream whipper and chill in the refrigerator for two hours.
  •     Screw on 1 N20 cream charger and shake vigorously. Upside-down before dispensing.
  •     On the plate arrange roundel of sable and dispense the flavoured mango
  •     Garnish with spicy nougat

— Lakhbir Singh Chef de Cuisine  Shangri-La Hotel


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