Dragon fruit-Yogurt Pannacotta with Balsamic Cranberry Jelly
In my last post, I had shared about my wedding anniversary event and my brother who visited me from Dubai just for a couple of days. Lucky me, he managed to get fresh cranberries along with him and what better I could have used them than this beautiful, gorgeous pannacotta dessert.
For balsamic cranberry jelly:
1½ cup, cranberries (fresh or frozen)
Juice of 1 lemon
Zest of 1 lemon
2 tsp, balsamic vinegar
½ cup, sugar (you may add more if preferred more sweet)
3½ cups + ¼ cup + 3 tbsp, water
3 tsp, gelatin
For Dragon Fruit compote:
1 nos, dragon fruit, chopped
1/3 cup, sugar
2 tsp, lemon juice
Zest of 1 lemon
¼ cup, water
750 ml, cream
250 gms, yogurt
½ cup, milk
1 tsp, vanilla essence
1/3 cup, castor sugar (you may add more if preferred more sweet)
2½ tsp, gelatin
3 to 4 tbsp, water
For Dragon-fruit Compote:
In a pan, combine all the ingredients mentioned for the Dragon fruit compote and cook till it reaches
thick sauce consistency.
Take it off the heat and keep it aside. Allow it to cool
For Pannacotta layer:
Sprinkle gelatin over the water in a small bowl and keep it aside for 5 mins. Allow it to bloom.
In a bowl, whisk together yogurt and milk until combined well.
Add dragon fruit compote to the yogurt and mix well.
In a pan, add cream, vanilla essence and sugar. Cook until it gets one boil. Do not overheat it.
Remove from heat and add the gelatin mixture and whisk it nicely till the gelatin dissolves
Pour it in goblets or shot glasses.
If you prefer to give it an angle effect, place the glasses tilted in a muffin pan and pour the mixture into the glasses.
Refrigerate till set.
For Balsamic Cranberry jelly:
Sprinkle gelatin over 3 tbsp of water and allow it to bloom.
In a pan, add ¼ cup water, cranberries, juice of 1 lemon, zest of 1 lemon, balsamic vinegar and sugar. Cook till the cranberries gets jam consistency.
Add 3½ cups of water to the same pan, mix until the prepared cranberry combines well.
Place it again on heat and boil it.
Once it boils, simmer for 3 to 4 minutes. Take it off the heat and strain it.
Add bloomed gelatin and whisk till it dissolves completely. Cool it till a lukewarm temperature.
Pour over the set dragon fruit pannacotta layer and refrigerate until set. I refrigerated it overnight.
They are ready to serve. Garnish as required.
NOTE:- Instead of cranberries, you can also use other berries also.