Panna cotta with cardamom and pineapple compote

Ingredients for 4 servings:

• 2 sheets of white gelatin
• 4 cardamom pods
• ½ vanilla pod(s)
• 2 stalks of lemongrass
• 500 ml whipped cream
• 50 g sugar
• 1 baby pineapple
• 50 g sugar
• 200 ml apple juice
• 1 lime(s), organic
• 2 tsp cornstarch

Instructions

Working time approx. 35 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 50 minutes

For the panna cotta, first soak the gelatin in plenty of cold water. Break open the cardamom pods and remove the seeds. Cut the vanilla pod lengthwise and scrape out the seeds. Pound the lemongrass with the back of a large kitchen knife until stringy. Bring the cream, sugar, lemongrass, vanilla pod and seeds, and cardamom to a boil in a saucepan and simmer uncovered over medium heat for 10 minutes. Pour through a sieve. Squeeze out the gelatin and dissolve it in the hot spiced cream. Pour the mixture into 4 glasses (approx. 300 ml each). Cover with cling film and chill for at least 5 hours, preferably overnight. For the pineapple compote, clean and peel the pineapple and remove the dark eyes. Halve the pineapple lengthwise and cut into very thin slices. Put the sugar in a wide pan and caramelize until golden brown, stirring only when the sugar begins to melt in one spot. Deglaze with the apple juice and simmer uncovered for about 3-5 minutes, until the caramel has completely dissolved. Finely grate the zest from the lime and squeeze out 2 tablespoons of the juice. Mix the cornstarch and lime juice until smooth and stir into the boiling apple juice. Now add the pineapple and simmer for 1 minute. Transfer to a bowl. Stir in the lime zest and let the compote cool. Pour the compote over the panna cotta and serve.