Summary

Ingredients

• 5 cardamom capsules
• 1 piece (s) orange (s) - peel
• 250 ml whipped cream
• 40 g powdered suar
• 4 sheets gelatin
• 130 ml orange juice
• 250 g yourt (skimmed milk yourt)
• 1 pomegranate
• 3 teaspoons sauce powder (vanilla), without cooking

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Instructions

1. Crush the cardamom pods, bring to the boil with the orange peel, cream and 30 g powdered sugar and simmer uncovered over a medium heat for 5 minutes. Remove the cardamom cream from the heat and let it steep for 20 minutes.
2. Soak gelatine in cold water. Pour the cardamom cream through a sieve. Heat 100 ml orange juice, dissolve the squeezed gelatine in it and mix with cardamom cream and yoghurt. Fill into 6 glasses and refrigerate for at least 3 hours (better overnight).
3. Halve the pomegranate, squeeze out the juice from one half and remove the seeds from the second half. Mix pomegranate juice with 30 ml orange juice, 10 g powdered sugar and the vanilla sauce powder. Then add the pomegranate seeds. Pour the pomegranate sauce onto the cardamom panna cotta before serving.