Friday, March 23, 2007

Cardamom yogurt pudding with grapefruit and cardamom honey syrup

Cardamom yogurt pudding with grapefruit and cardamom honey syrup

I’d never tasted anything with cardamom – seen in many recipes, it made me curious a bunch of times but not enough for me to buy it.
The event on “Colher de Tacho” (the blog with events for blogs written in Portuguese) was the perfect excuse for me to try it. And the conclusion is: I shouldn’t have waited that long. :D

This dessert is fabulous: a few ingredients, simple to make and a visually rich result. Not to mention the flavor – delicious.

The original recipe called for orange and cinnamon for the syrup. I decided to use cardamom for both the pudding and the syrup and grapefruit instead of orange.
The grapefruit was a bit bitter so next time I’ll definitely use orange.

Cardamom yogurt pudding with grapefruit and cardamom honey syrup

Cardamom yogurt pudding with grapefruit and cardamom honey syrup

130g (½ cup) plain whole-milk yogurt
1 ½ tablespoons sugar
¼ teaspoon vanilla
2 teaspoons water
½ teaspoon unflavored gelatin
pinch ground cardamom
1 grapefruit
1 tablespoon mild honey (preferably orange blossom)
Small pinch cardamom

Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds – be careful not to boil gelatin or it won’t solidify the pudding. Whisk hot gelatin into yogurt until combined well. Pour yogurt into a 240ml (1 cup) ramekin and chill, covered, until set, about 1 ½ hours.

While yogurt is chilling, cut peel and white pith from grapefruit with a sharp knife. Working over a small bowl, cut segments free from membranes from half of grapefruit, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.

Bring grapefruit juice, honey, and cardamom into a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add grapefruit segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate.
Spoon syrup over pudding and arrange grapefruit around side.

Yogurt pudding can be chilled up to 1 day.

Serves 1


Anonymous said...

Ooh, I like the idea of this yoghurt pudding! It sounds like a panna cotta, only with yoghurt instead of cream!

MyKitchenInHalfCups said...

That just seems fabulous. On your advice, I'll try with orange.

Brilynn said...

I'm in the dame boat! I've never really used cardamom. It's been an accompanying flavour in some things I've made but I never really know how to use it on its own. This looks fantastic!

Ilva said...

What an interesting dish! I LOVE cardamom!

Karin W. said...

Have you heard about the Swedish Fat Tuesday Bun "Semla"? There must be cardamom in the dough.

There are many Scandinavian cookie recipes that involve cardamom.

Cardamom is used in a variety of cuisines today, primarily in and around the Indian subcontinent and in Scandinavia.

Anh said...

This must be fantastic! I love cardamom, and your pudding sounds wonderful.

Lydia (The Perfect Pantry) said...

My introduction to cardamom was a wonderful cardamom bread made by a friend with a Swedish mother-in-law! It was unbelievably fragrant, without being sweet, and I fell in love with it. Yogurt flavored with cardamom is an easy sauce for stone fruit halves cooked on the grill in summer.

sher said...

That's such a pretty picture. I'm a big cardamom fan and that looks perfect to me--luxurious and refreshing.

Patricia Scarpin said...

Ellie, it's very refreshing!

Tanna, let me know if you make it, I'd love to hear your opinion.

Brilynn, there's a cardamom cake in Dorie's book that I want to bake soon! I guess the cardamom bug has bit me. lol

Ilva, tks for the visit!

Karin, thank you for stopping by! I'm not familiar with Scandinavian recipes but they sound great - I'll check it out later!

Anh, the yogurt + gelatin get a velvety texture. Really good!

Lydia, that cardamom bread sounds terrific! I believe this pudding would be great with a huge variety of fruit instead of grapefruit/orange.

Sher, you're right - and so easy to make!

Lis said...

This looks so creamy and good, Patricia! I have to admit I am intrigued by the grapefruit.. I think when I try this, I'll stick with your idea of the grapefruit and maybe just add a lil more sugar?

Patricia Scarpin said...

Lis, maybe if you double the amount of honey on the syrup? I don't know - maybe I got scared of the bitter fruit. :D

Veron said...

very interesting pudding. I like yoghurt desserts . It is almost like a pana cotta which I love. And you paired it with something citrusy...perfect!

Kirsten said...

Wow, I really haven't used cardamom that much either, but this is gorgeous!! And it looks quite delicious.

Great photos...


Patricia Scarpin said...

Veron, tks, sweetie! I love yogurt based food, too.

Kirsten, you're far too kind - tks!
I want to make other recipes with cardamom.

Melting Wok said...

my goddd, I've missed out so much on ur blog :(( Can I have a tiny bowl while reading the rest of ur post hehehe, oo, I like the cardamon flavors in ur pudding, thx Pat :)

Anonymous said...

you spelt cinimon wrong

Kelli said...

Thank you for this recipe! I've been looking for new and exciting ways to use cardamom. This fits the bill perfectly!

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