Preparation: 20 min
Marinating/Waiting: 3 h
Cooking: 12 min
Total: 3 h 32 min
6 servings
Recipe Ingredients
1½ cups (375 mL) milk
1½ cups (375 mL) heavy cream 35%
? cup (80 mL) raw cane sugar
cardamom pods, seeds ground
1 7-g envelope plain gelatin
2 oz. (60 g) bittersweet chocolate, chopped
¼ cup (60 mL) heavy cream 35% m.f.*
2 Tbsp. (30 mL) Irresistibles espresso or robust coffee*
Preparation
Panna cotta
In a big pot over medium-high heat, bring 1¼ cups (310 mL) milk, cream, sugar and cardamom to a simmer, whisking constantly. Remove from heat and set aside.
Soften gelatin in remaining milk for 5 minutes.
Stir softened gelatin into cardamom cream mixture.
Pour into small ½-cup (125-mL) glasses, cool, then refrigerate for 2 – 3 hours to set.
Soften gelatin in remaining milk for 5 minutes.
Stir softened gelatin into cardamom cream mixture.
Pour into small ½-cup (125-mL) glasses, cool, then refrigerate for 2 – 3 hours to set.
Chocolate sauce
In a double-boiler or the microwave, melt chocolate in the ¼ cup (60 mL) cream.
Gently stir in coffee. Reserve at room temperature.
To serve, spoon a little chocolate sauce on each panna cotta and sprinkle with pistachios if you wish.
Suggestion
You can make the panna cotta a day ahead, and do the chocolate sauce just before serving.
You can replace the cardamom with ½ tsp (2 mL) vanilla extract.
For a South Asian Desi Twist:
Garnish with chopped pistachios.
Click HERE for more recipes.
Comments