Greek yoghurt pannacotta
2.75 gelatin leaves or 1tsp powdered gelatin, dissolved
350ml full fat fresh milk
100ml whipping cream
2gcrushed sea salt or table salt
250g caster sugar
5g baking soda
Condensed milk granita
1 can condensed milk
2 cardamom pods
Greek Yoghurt Pannacotta
Soak the gelatin leaves in ice water. If using powdered gelatin, sprinkle 1 tspof powder into a bowl of 2-3 tablespoons of cold water. Next, place the bowlover a pan of barely simmering water until the mixture dissolves into a thickliquid. Strain before using to make sure there are no un-dIssolved granules.
Bring the milk, cream, sugar and sumac to a simmer. Once simmered,remove from the heat and add the gelatin. Stir to combine. Sometimes theacidity from the sumac can cause a light curdling, depending on the brand.No cause for alarm – if this happens, use a hand blender bring it backtogether again.
Allow to cool to blood temperature over an ice bath, stirring every once in awhile. Once cooled, strain, and then fold in the Greek yoghurt. Mix well anduse the handblender once more for an extra silky texture.
Pour into glasses or small bowls and set in the fridge until firm, about twohours. Makes 6-7 portions (approximately 150-175gm each)
Lightly toast the walnuts in a pre-heated oven at 170C for approximately 5minutes or until golden brown. Allow to cool.
Next, heat a heavy bottomed saucepan over medium heat. Sprinkle a smallamount of the sugar on the bottom. As it starts to melt, add some moresugar and stir. Continue in this fashion until all the sugar is melted.
Once the sugar is a deep amber color, add the butter and stir vigorously.Add the walnuts, and stir to coat with the caramel.Turn the whole mixture onto a greased surface or silicone mat. Pat downwith a spatula to make it flat. Sprinkle over the salt, and allow to cool.
Once cool, break into pieces and store in an airtight container until ready foruse.
Place the sugar, glucose syrup and water into a saucepan and bring to theboil. Meanwhile, break up any lumps in the baking soda with your fingers.
Continue to cook until the mixture is a light golden color (about 175C).Then, moving quickly whisk in the baking soda. The mixture will start toexpand rather quickly. Acting fast, pour the toffee mixture onto a greasedsurface or silicone mat and allow to cool. Do not touch – the sugar will beincredibly hot. Once cooled, break into pieces and store in an airtightcontainer.
Condensed Milk Granita
Place the condensed milk in a large bowl.Bring the water to the boil and pour onto the condensed milk.
Crush the cardamom pods and zest the lemon. Add to the milk mixture whileit is still very hot.
Allow to cool and infuse overnight. Once infused, strain and pour into ashallow dish. Place the dish in the freezer to set hard. Once frozen, scrapethe mixture with a fork to create the granita.
To assemble, roughly chop the walnut praline and cinder toffee and set aside. Poura tablespoon of saffron honey (we use Balqees honey, but you can easily make yourown by finely chopping a few saffron strands and mixing them with your favoritehoney) onto the top of the pannacotta. Cover with the chopped praline and cinder
toffee (as much as you like really!). Next, place a generous spoonful of condensedmilk granita on the top. To finish, garnish with a teased handful of saffron pashmak.You can find this in most Iranian sweet shops