Servings: 4

Source: Jerusalem – Ottolenghi

Cuisine: Zahav 

 

Use any poached fruit or fruit sauce, peaches, pears, cherries, or other berries. This is delicious and delicate dessert even without the fruit. 

 

PUDDING

1 1/2 envelopes unflavored Knox gelatin

1 cup heavy whipping cream

1 cup whole milk

1/3 sugar

1/2 teaspoon vanilla extract

1/2 orange, grated zest only

1 cup Greek yogurt, unsweetened

In a small bowl, combine the milk and the powdered gelatin, stir, and let sit until the granules swell, about 3 minutes (stirring occasionally). Pour the cream and milk (with gelatin powder) into a small saucepan and add the sugar and the orange zest. Place over medium heat, bring to a simmer (just starting to steam, do not let it boil) and remove immediately from the heat. Add vanilla extract. Put the yogurt in a mixing bowl and whisk constantly as you pour in the hot milk and cream in a slow stream. Pour the mixture into four 2/3-cup individual bowls or ramekins or use a 4 cup gelatin mold. (Note: I oiled the bowls lightly with coconut oil), cover with wrap and let them set in the fridge for at least 5 hours or overnight. When ready to serve, dip the bowls/ramekins/mold in a bowl of hot water for a minute or two to assist in tipping out the puddings. Turn them over onto serving plates. You may need to shake the molds gently; don’t worry, the puddings will come out eventually (Note: I also ran a warm knife around the edge of the pudding to loosen them). Once out, arrange the poached fruit and spoon more syrup over them. Optional: drizzle a bit of ouzo or arak over the puddings and sprinkle with the pistachios. 

 

TOPPING

Poached fruit of your choice, cherries, peaches etc. simmered in light sugar or honey syrup seasoned with some white wine and cinnamon or other spices for 20 minutes.

Fresh fruit such as strawberries or other berries lightly sugared to create juices.