Yogurt And Cardamom Panna Cotta With Baklava Biscotti And Orange Syrup - cooking recipe

Ingredients

1 1/4 cups milk
1 1/4 cups cream
2/3 cup granulated sugar
1/2 tsp ground cardamom
1/4 tsp ground ginger
5 tsp powdered gelatin, bloomed in 1/3 cup cold water for 5 mins
1 1/4 cups Greek yogurt
None None Baklava Biscotti
4 sheets filo dough
5 1/2 tbsp butter, 4 1/2 tbsp melted
3/4 cup mixed nuts, coarsely ground
3 tbsp brown sugar
None None Syrup
1/2 cup honey
1/3 cup orange juice
1 tsp orange blossom water

Preparation

Lightly grease eight 4oz ramekins or panna cotta molds. Place on a tray.
In a medium saucepan, combine milk, cream, sugar and spices. Stir over low heat until sugar dissolves. Add bloomed gelatin and stir until melted. Let cool slightly then strain into a large, clean bowl. Whisk in yogurt then distribute between prepared molds. Chill for 3 hours or overnight.
Meanwhile, to make the baklava biscotti, preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Layer filo dough, brushing each sheet with melted butter. Combine nuts and sugar then sprinkle over top. Starting from short end, roll up into a log. Place on prepared tray and brush with butter. Bake for 8-10 mins, until golden brown. Let cool then thinly slice on a diagonal.
To make the syrup, in a small saucepan, combine honey, orange juice and orange blossom water. Bring to a boil and simmer for 6-8 mins, until syrupy.
Remove panna cotta from molds and invert onto serving plates. Drizzle with syrup and serve with baklava biscotti.