Cardamom panna cotta: an indian twist to an italian classic

Ingredients

• 2 cups heavy cream (crème entière in France)
• 1 teaspoon of freshly ground cardamom (see step 1 below)
• 1/3 cup sugar
• 1 1/2 teaspoons unflavored gelatin
• 1/2 cup reduced-fat milk
• 1/2 cup Greek or Bulgarian yogurt
• Sliced or diced fresh mango

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Preparation

• Use a handful of black cardamom seeds which have been removed from their pods. Place in a coffee grinder and grind to a smooth powder.
• Set aside 1 teaspoon, reserving the excess in an airtight container for another use.
• You can use store-bought powdered cardamom as well, but grinding your own for the best results.
• Place the cream in a saucepan. Add the freshly ground cardamom and sugar and bring to a simmer over medium-low heat, stirring occasionally.
  
• Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 7-8 minutes.
• Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt.
• Divide among four custard cups or ramekins, cover with plastic wrap and refrigerate until set, preferably overnight.
• Dip each custard cup or ramekin three-quarters of the way in warm water and then invert onto a nice serving plate, running a knife around the edges to loosen if need be.
  
• Serve with sliced or chopped fresh mango.