Yogurt Panna Cotta with Spiced Wine Plums

Ingredients

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

Method

•      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

Ingredients

•     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.

For 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

Process

•     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