Yogurt panna cotta
Chocolate mud cake
- 1 CUP YOGURT
- 1 CUP CREAM
- 75 GRAM SUGAR
- 6 CARDAMOM PODS
- 4 GELATIN LEAVES, soaked
- LIQUID HONEY
- FRESH FRUIT
- 50 GRAM BUTTER
- 2 CUPS MILK
- 150 GRAM BROWN SUGAR
- 5 TBSP CACAO
- 1 TSP CINNAMON
- 125 GRAM SELF RAISING FLOUR
Cut the cardamom pods open and take the pits out, add them to the cream. Bring the cream to the boil, and dissolve the sugar and the gelatin leaves. Allow the cream to cool down for 15 minutes, then stir in the yogurt. Put the mixture in 4 small cups and refrigerate for at least 3 hours. Serve with liquid honey and fruit.
Panna cotta is Italian for "cooked cream", the basis of this recipe. See also a recipe for "regular" panna cotta, chocolate panna cotta and coffee panna cotta.
Melt the butter with 200 gram milk and 100 gram sugar. Stir in 2 tablespoons of cacao, the cinnamon and the flour. Pour the mixture in a greased oven tin. Mix the remaining sugar with the remaining cacao and sprinkle on top. Pour the remaining milk carefully on the batter. Bake the cake 40 minutes at 180 degrees Celsius. Serve hot with vanilla ice-cream.
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