English please - Watermelon Jam and Yoghurt Pannacotta
Ingredients for the pannacotta:
500ml Greek style yoghurt
5 gelatine leaves
4 spoons of caster sugar
1teaspoon vanilla extract
Ingredients for the watermelon jam:
1kg watermelon flesh (no peel and seeds)
400g caster sugar
For the pannacotta: Put the gelatine leaves in a bit of cold water and soak until soft.
Pour the milk together with the vanilla extract and sugar into a pan. Reheat to dissolve the sugar. Remove from the heat and add the gelatine leaves. When cooled pass through a sieve to eliminate any bits of gelatine. Add the yoghurt and stir to combine all the ingredients. Pour into individual ramekins. Cover with plastic wrap and chill in the fridge for a couple of hours at least.
For the jam:
To make the watermelon jam, put the fruit into a bowl together with sugar. Squeeze the juice of half the lemon into the bowl and with the remaining half cut it into four slices and then cut each slice into 8 equal segments. Add the segements into the bowl, cover with plastic wrap and leave in the fridge over night. The following day empty the bowl's contents into a heavy-based pan and bring to the boil. Simmer, stirring frequently to avoid sticking.
If you prefer a finer texture pass half of it through the mixer but try to avoid pouring in the lemon pices as they are nicer left whole.
To test if your jam is ready, spoon a little on a plate and tilt it. It should slide down with resistance rather then just running across the surface.
Pour into sterilized jars, close them and turn them upside down on their lid. Leave like that until they have completely cooled. You can sterlize the jars by leaving them in a hot oven for 15 minutes or alternatevely you may wash them in the dishwasher at the highest temperature possible.
To serve the dessert simply immerse the base of the ramekins in hot water for a few seconds and then turn them out onto a plate, and don't forget to dollop some jam on top.