Cardamom And Honey Cremets with Candied Pistachios

honey cremet panna cotta

We 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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15 Responses to Cardamom And Honey Cremets with Candied Pistachios

  1. Kelly October 14, 2011 at 5:15 pm #

    What a wonderful, unique recipe. Love the candied pistachio with the orange brandy and cardamom….mmm, fantastic France. The texture from the cheese cloth is great too!

  2. Jenn October 14, 2011 at 5:52 pm #

    Oh my gosh, I love cardamom. And I love the pattern that the cheesecloth leaves!

  3. Mary October 17, 2011 at 1:41 pm #

    What a wonderful treat! It looks beautiful and sounds delicious. That’s an irresistible combination. I hope you have a great day. Blessings…Mary

  4. Misty October 17, 2011 at 2:21 pm #

    That looks really cool!

  5. Joanne October 17, 2011 at 3:16 pm #

    Oh how I would love to just dip my spoon into that! The combination of honey, pistachio, and cardamoms sounds amazing!

  6. Candy October 17, 2011 at 4:00 pm #

    Candied pistachios sound heavenly! This is stunning!

  7. Nicole October 17, 2011 at 9:29 pm #

    After we talked I was pretty excited to see how they turned out. They look absolutely splendid! xox

    • France Morissette October 18, 2011 at 5:06 am #

      Thank you. I have you to thank for the flavor suggestion. I ended up running out and picking up pistachios since I was so hung up on making this one!

  8. Linda October 20, 2011 at 3:17 pm #

    Wonderful dessert! I love no bake too as my climate is always hot! Those candied pistachios are a perfect contrast to this creamy dessert. I’m definitely making this dessert – guests or no guests!!

  9. jill@RealFoodForager.com October 21, 2011 at 1:08 am #

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/10/fat-tuesday-october-18-2011/

    If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

    http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/

  10. Leon @ Organically Thought October 25, 2011 at 8:37 pm #

    I have to say this is breath taking!!! I love cardamom in desserts and it has some good health benefits as well. Great dish and beautiful pictures.

    • France Morissette October 25, 2011 at 8:43 pm #

      Dear Leon, I love cardamom in desserts too yet I don’t do it often enough. There’s always so many great ways to celebrate sweet treats.

  11. Jenn/Rook No. 17 November 8, 2011 at 2:21 am #

    France, what an exquisite recipe. Cremets are totally new to me, and your recipe is one that I look forward to trying.

    Artful and delicious as always!

    Thank you for sharing your talent for the exceptional on “A Little Birdie Told Me…” Tuesday at Rook No. 17!

    I can’t wait to see what you have in store this week!

    Cheers!

    Jenn

  12. France November 9, 2011 at 4:53 am #

    Jenn, thanks for your kind words. I think you’ll really enjoy these simple cremets.

Trackbacks/Pingbacks

  1. Yogurt Cheese - snack food - breakfast food - desserts and MORE | beyondthepeel.net - October 17, 2011

    […] of you may be wondering what to do with any left over yogurt cheese you may have after making the Cardamom and Honey Cremets. The recipe advised to start with 1 1/2 cups of plain full fat yogurt (I started with 2) to get 1 […]

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