Mama H went home this weekend. ;A;
For those not in the know, Mama H had been staying with me for the past two months, which resulted in TWO WHOLE MONTHS of me being thoroughly spoiled. Now that she’s finally gone home, I’m not quite sure I remember how to look after myself.
Needless to say, there was little (zero) cooking from me when Mama was here. Is making dessert considered cooking?
Althought, this particular dessert definitely doesn’t count though, considering it’s a no-bake dessert. The base is made from crushed biscuits and melted butter (set in the fridge) and the filling is a yoghurt pannacotta set with gelatine. If you’re looking for something super easy to make, this is your dessert.
The pannacotta still had a distinct yoghurt tang, and the base set nice and firm. The only thing I wasn’t sure about was the syrup – the star anise and cinnamon came through quite strongly and in my opinion, overwhelmed the honey. If I did the tart again I wouldn’t make the syrup – maybe something like a berry compote would be good instead.
- 250g pack of plain sweet biscuits (I used Nice)
- 125 unsalted butter, melted
- 3 teaspoons gelatine powder
- 60ml (1/4 cup) water
- 250ml (1 cup) thickened cream
- 125ml (1/2 cup) honey
- 500g Greek style natural yoghurt
- 1 teaspoon vanilla bean paste
- 250ml (1 cup) water
- 125 ml (1/2 cup) honey
- 2 tablespoons fresh lemon juice
- 2 whole star anise
- 1 x 7cm cinnamon stic
- Place the biscuits into a food processor and process until finely crushed.
- Add the melted unsalted butter and process until well combined.
- Press firmly into the bottom of a 20cm springform pan and place in the fridge to chill for at least 30 minutes.
- Place the water in a microwave safe bowl and sprinkle the gelatine on top. Leave for 10 minutes until the gelatine blooms.
- Place the cream, yoghurt, vanilla bean paste and honey in a small saucepan over low heat. Cook, stirring, for a couple of minutes until the honey dissolves.
- Place the gelatine mixture into the microwave for ten seconds, or until the gelatine goes translucent.
- Whisk the gelatine into the warm yoghurt mixture.
- Pour the yoghurt mixture on top of the prepared biscuit base and place in the fridge for at least four hours, or until set.
- Combine the water, honey, lemon juice, star anise and cinnamon in a small saucepan. Stir over medium heat until the honey dissolves.
- Increase the heat to medium-high and simmer for five minutes or until the syrup thickens a bit.
- Allow to cool to room temperature and serve with slices of the pannacotta tart.