RecipesDesserts And Puddings

Almond, Nutmeg & Kefir Pannacottas with Pomegranate Amaretto Jelly and Nutmeg Pasteli recipe

“Christmas in a glass.

Gluten Free
Almond, Nutmeg & Kefir Pannacottas with Pomegranate Amaretto Jelly and Nutmeg Pasteli recipe
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Ingredients

For the Pannacottas
  • 3 Gelatine Leaves (I used Costa Brand, ensure that yours is the same grade)
  • 350ml Kefir
  • 250ml Double Cream or Coconut Whipping Cream
  • 65g Caster Sugar
  • 1 tsp Almond Extract
  • 1/8 tsp Nutmeg, freshly grated
For the Jelly
  • 400ml Pomegranate Juice
  • 50ml Amaretto Liqueur (or use more juice)
  • 75g Caster Sugar
  • 150g Pomegranate Seeds
For the Pastelli
  • 50g Honey
  • 50g Caster Sugar
  • 50g Sesame seeds
  • 1/8 tsp Nutmeg, freshly grated

“Christmas in a glass. Flavours reminiscent of Eggnog with a jewelled jelly, spiked with Amaretto. The spiced Pasteli adds the perfect nutty crunch to complement the not too sweet tang of the dessert. This stunning crescendo to end a meal is actually much simpler to make than you think!” Susie from Gourmet Glow.

Many thanks to Susie from Gourmet Glow for this tasty recipe. 

Method

01
Begin with the Pannacotta. Get 6 moulds or ramekins ready on a tray and add 100ml kefir to a pan with the sugar. Soak the gelatine in cold water with a couple of ice cubes (doing this ensures that you do not lose any gelatine in the soaking water).
02
Heat the kefir to just about boiling (it will split but don’t worry) and remove from the heat. Squeeze the water from the gelatine leaves and add to the pan. Whisk to combine then strain into a heatproof jug containing the cream, remaining kefir, almond extract and nutmeg.
03
Stir until thoroughly combined then divide between your moulds. Transfer to a fridge for at least 4 hours to set.
04
Once set, make the jelly. Add 100ml of pomegranate juice and the sugar to a pan and bring to the boil. Meanwhile soak the gelatine leaves in cold water as above.
05
Remove the pan from the heat, squeeze out the gelatine and whisk into the hot juice. Strain into a jug containing the remaining juice & Amaretto. Stir to combine then set aside for 30 minutes to cool slightly.
06
Once cooled, arrange the pomegranate seeds on top of the Pannacotta and gently pour the jelly on top. Transfer to the fridge for another 4 hours, or overnight to set. This jelly is quite soft set to make for a better mouth feel when eating.
07
Prepare two sheets of baking paper with a little oil greased over the top, set aside.
08
To make the Pasteli, add the honey and sugar to a frying pan and heat over a gentle heat. Stir continuously whist heating, it will froth up and bubble but be patient, if you increase the heat it will not work. Once bubbling, allow it to gradually change colour to a deep amber. Quickly stir through the sesame seeds and nutmeg and pour onto your prepared baking paper. Top with the other sheet of paper and roll smooth with a rolling pin.
09
Allow to harden for 1 minute, then flip, remove the paper and cut out your desired shapes. Alternatively, cool 1 minute more and break into shards.
10
Once set, serve the Pannacotta with the Pasteli on the side for dipping.
11
Gelatine leaves can be replaced by Agar.