Cardamom panna cotta: an indian twist to an italian classic

Name: Cardamom panna cotta: an indian twist to an italian classic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: En
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

vote now

Cardamom Panna Cotta: An Indian twist to an Italian classic - photo 2

Cardamom Panna Cotta: An Indian twist to an Italian classic - photo 3

Main Dish

4 servings

Very Easy

25 min

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

Daily menu

To receive the Petitchef tasty newsletter, please enter your email

Preparation

Preparation10 min

Cook time15 min

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.