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honey cremet panna cottaWe just recently had some friends over for dinner and I’ve been wanting to make Coq Au Vin for quite some time -ok, years-and I never seemed to get around to it. So I thought I’d this opportunity to make some delicious French food. My mother-in-law gave me this cookbook a few years ago called The Food of France. They happened to have the Coq au Vin recipe I was looking for but also had a Pears in Red Wine recipe I thought I could serve for dessert. But on my way to the Pears in Red Wine recipe I came across a recipe for Coffee Cremets with Chocolate Sauce that looked too delicious not to try. I wanted to figure out a way to lower the fat and calories, without changing the texture of the dessert too much, so I substituted yogurt cheese for the double heavy cream. And since I’ve never seen a recipe that I didn’t want to alter, I thought I’d throw in some cardamom and pistachios just to mix things up.

I personally think that “no bake” desserts are the way to go. I don’t have to worry about hanging around the house waiting for something to bake. I can get on with doing other things and not worry about burning anything.

This one also happens to be gluten free, which is fantastic for guests with sensitivities. Honey is a great natural sweetener and cardamom makes me feel festive. Add a drop of orange brandy and some candied pistachios and this creamy dessert will undoubtedly please your guests (or family).

Cardamom And Honey Cremets with Candied Pistachios

  • 1 package of light cream cheese
  • 1 1/2 cups plain yogurt made into yogurt cheese (makes around 1 cup of yogurt cheese)
  • 1/3 cup honey
  • 1 tsp cardamom
  • 2 tsp orange brandy (optional)

In a yogurt cheese maker or in a strainer lined with cheesecloth, placed over a bowl, put the yogurt in the strainer and allow it to sit overnight in the fridge. What will remain the next day will be yogurt cheese. A thick, creamy cup of yogurt cheese will remain.

Using a mixer, beat the cream cheese until fluffy. Add 1 cup of yogurt cheese and blend until no lumps remain. Add the remaining ingredients and mix until well blended, scraping down the sides. Pour the cream/batter into individual ramekins or little glass bowls, lined with cheesecloth, leaving a few extra inches of cloth all around the ramekins. Wrap the cheesecloth to cover the tops. Allow to chill for 1 1/2 hours before serving. To serve, flip the ramekins onto a plate and remove the cheesecloth. Garnish with honey and candied pistachios (recipe below).

The cremet wrapped in cheese cloth.

Open the cloth so the cremet is visible.

Flip it over on to the plate.

Candied Pistachios

  • 1/3 cup pistachios
  • 1 Tbsp honey

Mix the two ingredients together. Put on a baking sheet. Bake at 325 F for about 12 minutes, stirring halfway through. remove from the oven and allow the nuts to cool. Scrap them off the baking sheet, breaking up and nuts that may have stuck together.

honey cremet with cardamon and candied pistachios

To serve, top with candied pistachios and drizzle lightly with honey.

4 Servings at 270 Calories each (340 including the nuts)

I’m sharing this with Monday Mania, My Meatless Mondays, Fat Tuesdays, Traditional Tuesdays, A Little Birdie Told Me and Mouthwatering Mondays.

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