CHRISTMAS TREE GINGER YOGHURT PANNACOTTA
100g double cream
100g brown sugar
5g ground ginger
11g gelatin leaves
500g greek yoghurt (plain) Forthe gingerbread biscuits 95g butter
125g brown sugar
225g golden syrup
475g plain flour
5g ground ginger
5g ground cinnamon
250g water 350g double cream
60g dark chocolate
Green food colouring as needed
1. Put the cream, brown sugar and ground ginger in a pot and bring to the boil while stirring. While this is heating place your gelatin leaves in cold water, and leave them there until they go limp and jelly-like. This is called blooming. 2. Once boiled, remove from the heat and add the bloomed gelatin, stirring until completely dissolved.
3. Cool the mixture down to room temperature (a hot mixture will split the yoghurt) and whisk into the Greek yoghurt. 4. Pour into a clingfilm-lined container and freeze. Once frozen, remove the pannacotta from the container and, using a Christmas tree-shaped cutter, cut the pannacotta. 5. The pannacotta Christmas trees can be glazed straight from the freezer.
For the biscuit base
1. Cream together the butter, brown sugar and golden syrup.
2. Add the egg.
3. Add all of the dry ingredients.
4. Once a dough is formed, wrap in clingfilm and put in the fridge for at least half an hour.
5. Roll out your dough and using the same Christmas tree cutter cut out your biscuits and place back in the fridge for a further 10 minutes to ensure that the cookies do not shrink while they bake.
6. Bake at 170ºC for 10 minutes.
For the glossy green glaze
1. Put the sugar in a pot with the water and cook until a light brown caramel. Bring to 145ºC.
2. Whisk together the cream and the cornflour.
3. Slowly and carefully pour the cream into the caramel, whisking as you go. Once combined remove from the heat. 4. Bloom the gelatin as in the above recipe, and once bloomed add the gelatin to the caramel mixture.
5. Pour the mixture over the dark chocolate to melt and whisk together
6. Add the green food colouring until you are happywith the final colour. This glaze is quite dark as a result of the caramel and the dark chocolate, so quite a bit of food colouring will be needed to achieve a nice deep forest green.
7. Cool your glaze to 28ºC, and pour over your frozen yoghurt pannacotta, using a rack with a tray underneath to catch all unused glaze. Place your pannacotta on your gingerbread biscuits and wait until they are thoroughly defrosted before serving.
8. This glaze can be used and reheated several times with little to no effect on its performance, so make sure to keep the glaze that falls onto the tray for later use!