Cardamom Panna Cotta

Ingredients for 6 servings:

• 5 cardamom pods
• 1 piece(s) orange peel
• 250 ml whipped cream
• 40 g powdered sugar
• 4 sheets of gelatin
• 130 ml orange juice
• 250 g low-fat yogurt
• 1 pomegranate
• 3 tsp vanilla sauce powder without cooking

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 35 minutes

sweet temptation – good to prepare

Crush the cardamom pods, bring to a boil with the orange zest, cream, and 30g of powdered sugar, and simmer gently over medium heat for 5 minutes. Remove the cardamom cream from the heat and let it steep for 20 minutes. Soften the gelatin in cold water. Pour the cardamom cream through a sieve. Heat 100ml of orange juice, dissolve the squeezed gelatin in it, and mix with the cardamom cream and yogurt. Pour into 6 glasses and chill for at least 3 hours (preferably overnight). Halve the pomegranate, squeeze the juice from one half, and remove the seeds from the other half. Mix the pomegranate juice with 30ml of orange juice, 10g of powdered sugar, and the vanilla sauce powder. Then add the pomegranate seeds. Pour the pomegranate sauce over the cardamom panna cotta before serving.