Cardamom panna cotta: an indian twist to an italian classic
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Ingredients
4
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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.
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