Page 96 - NACC – 2018 Yearbook

96
Fortification Recipes
for caterers in health and social care
BURNT HONEY, CARDAMOM AND
YOGHURT PANNA COTTA
Serves 10
INGREDIENTS
12 tbsp honey
juice of 6 oranges 450ml double cream 10 cardamom pods
METHOD
6 sheets leaf gelatine, softened in cold water
1200g natural Greek yoghurt
In a pan heat the honey until it starts to caramelise, carefully the orange juice to stop the honey caramelising further.
In a separate pan warm the cream and the cardamom together to infuse.
When the cream has infused, strain out the cardamom and combine with the orange and honey mixture.
Stir in the softened gelatine and cool slightly before adding the yoghurt. Pour in serving dishes and transfer to the fridge to set.
NUTRITIONAL NOTES
This recipe is a good source of energy from the cream and honey, with Vitamin C provided from the orange juice.
CHEF’S TIP
Serve with any seasonal fruits. When caramelising the honey ensure the honey turns dark before adding the orange juice. The addition of yoghurt will mellow the avour and colour of the panna cotta.
RECIPES