Achacha & Pomegranate Crema with Pistachio Praline
Ingredients
Moderate
- 2 gelatine leaves, soak in cold water
- 500 mls cream
- 230 grams caster sugar
- ½ vanilla bean, split lengthwise and seeded
- 250 mls plain yoghurt
- 350 grams Achacha puree (approx 1.2 kilo of fruit required)
- 65 mls water
- 50 grams pistachios, toasted
- ½ pomegranate, seeded
Method
Place the gelatine sheets in a small bowl and cover with water to soften. Set aside until required. Meanwhile, in a large heavy bottomed saucepan, bring the cream, 70g of the sugar, the vanilla bean and seeds to a simmer. When the cream is hot, remove from the heat. Squeeze out the gelatine, add to the cream and whisk until dissolved. Whisk in the yoghurt and Achacha puree then divide the mixture among 8 glasses or ramekins. Allow to stand at room temperature for 20 minutes then refrigerate for at least 4 hours to let the cream set properly. Place remaining sugar and water in a small saucepan and stir over low heat until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, without stirring until golden. Remove pan immediately from heat and allow bubbles to subside. Carefully pour the hot toffee evenly over pistachios on a greased baking tray. Set aside for 15 minutes to cook and set then break into large pieces and pound in a pestle and mortar until coarsely ‘chopped’. To serve, scatter the creams with pomegranate seeds and the pistachio praline.
Serves 8
Author chef:
Alastair McLeod
