Cardamom Panna Cotta

Panna Cotta is a very good example of a delicious dessert very easy to prepare at home

, as it only requires the minimum of equipment: a stove and a fridge plus some plastic moulds that we usually call darioles. But any kind of individual ceramic or glassware dishes will do the job just as well.

This soft and very creamy dessert comes originally from the Northern Italian region of Piedmont. The main ingredient in this recipe being fresh or thickened cream, we have here a cold dessert with a fresh and very rich creamy taste. To this we can add almost any flavour we like, and for this example I have chosen one of my favourite, cardamom Panna Cotta.

Here are the ingredients that we need:

Milk: 540g

Thickened Cream: 1600g

Cardamom Powder: 20g

Castor Sugar: 300g

Gelatine Leaves/Powder: 32g

To prepare please follow the method below:

First soak the gelatine leaves into icy cold water.

Combine the sugar and the cardamom powder together in a food processor or coffee grinder to make it very fine, smooth and well combined. This will make the integration into the cream easier later on.

Start heating up the milk and cream together in a thick saucepan.

When already warm fold in the cardamom sugar and stir a little to dissolve. Then keep stirring the mix slowly with spoon otherwise it could burn on the bottom very quickly.

Beside that drain the gelatine off of the water and squeeze out the remaining water, keep in a sieve on the side.

Bring the cream/milk/sugar/cardamom mix to a temperature of 85C (185F), (or if you do not have a thermometer on hand stop the heat before the boiling point).

Take off the heat, add the soft gelatine and mix well until dissolved with a big spoon or spatula. Do not use a whisk as we do not want any air bubbles coming into the mixture.

Pass through a sieve the whole mix and let cool down a few minutes.

Then fill up the lightly pre-spray-greased dariole moulds and reserve in the fridge.

Leave to set in the fridge overnight.

The next day take the panacotta off the moulds by passing first a wet kitchen knife around the side of the mould and place straight on a plate. You might find the texture very soft, but this is the way it should be.

Last pour over or on the side some fruit coulis or sauce and whipped cream if you feel like, then it is ready for degustation!

by: Jac Paillard

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