Almond Pannacotta with Honey Citrus Syrup

Serves 4 - 6

Ingredients

Pannacotta

• 150g Karikaas Kwark reduced fat
• ½ cup milk, or almond milk if you prefer.

• 10g gelatine
• ½ cup milk, or almond milk if you prefer.

• 100ml cream
• 1/3 cup sugar
• ½ tsp almond essence

• 200ml cream for whipping.

Honey Citrus Syrup

• Juice of 1 orange
• Juice of 1 lemon
• Water to bring the liquid volume to 1 ½ cups.
• 1 ½ Tbs sugar
• 1 Tbs honey
• Thin slice of orange peel
• Thin slice of lemon peel
• 2 cloves
• Small piece of cinnamon quill

Method

Pannacotta
Using a stick blender, mix the kwark and first portion of milk until it has a consistency similar to smooth thick yoghurt.
Add gelatine to the second portion of milk and soak.
Lightly whip the second portion of cream.
 
Put the first portion of cream in a small pan with the sugar. Heat gently stirring until the sugar has dissolved. Take of the heat and add the almond essence. Add the gelatine mix to the pan and stir until the gelatine is fully dissolved. Stir into the kwark mix.
 
Finally fold the lightly whipped cream into the kwark mix.
 
If using ramekins rinse ramekins with water before filling with pannecotta mix, otherwise fill into your serving dishes. Chill for 6 hours or overnight.
 
Honey Citrus Syrup
Put the juices and water in a small pan with the sugar and honey. Gently heat, stirring until the sugar and honey dissolves. Add the peel, cloves and cinnamon quill, and let the mix simmer for 15 -20 minutes for a thick syrupy sauce.
Remove the peel and spices, strain through a tea strainer while warm, and allow to chill before serving.
 
Plate and serve. If using ramekins gently run a knife around the inside of the ramekin, warm only the base of the ramekin in hot water for 5-10 seconds. Gently tip out onto your serving plate. Serve with the syrup and finely sliced peel, and almond or fresh mandarin wedges if desired.