-
Put 2 tablespoons of hot water
in a small heatproof bowl and sprinkle in the gelatine.
Stand the bowl in a saucepan of hot water, stir until the
gelatine is dissolved and leave to cool.
-
Whisk the quark until smooth.
Split the vanilla pods, scrape out the seeds and add to the
mixture. Add the cardamom seeds, sweetener, vanilla extract and
yoghurts and whisk again until smooth. Stir in the gelatine
once it has cooled.
-
Beat the egg white until soft
peaks form and gently fold it through the yoghurt mixture.
Spoon the mixture into individual moulds and chill for 3
-4 hours or overnight if time permits.
-
Dip the moulds in hot
water for a few seconds and turn out the panna cottas on
to serving plates. Serve with fresh fruit.
|
DAILY
DINNERS 
