Cardamom Panna CottaRecipe By: Maya Gohill & Cody Willis
If you can’t freshly grind your cardamom with a mortar and pestle, substitute a half teaspoon of ground cardamom instead.
- 1⁄4 cup cold water
- 1 packet (1 tbsp) unflavored gelatin
- 7 large green cardamom pods
- 2 cups heavy cream (18%)
- 1 cup half and half cream (12%)
- 1⁄4 cup sugar Pinch salt
- 1 1⁄2 tsp vanilla extract
- 1 ripe mango, sliced
- 2 tbsp chopped, roasted, salted pistachios
- 2 tbsp edible dried rose petals
Plan Ahead: Make panna cotta at least 6 hours before serving so it has time to set.
Make Cream Mixture
- In small bowl, add water and sprinkle gelatin over top. Let stand for 4 minutes.
- Using mortar and pestle, crush and grind cardamom, discarding green husks.
- In medium saucepan, combine cardamom, creams, sugar and salt. Bring mixture just to a boil, then remove from heat. Add vanilla extract and gelatin mixture, and whisk until gelatin has dissolved.
Assemble Panna Cotta
- Divide cream mixture between 4 to 6 ramekins. Top each with plastic wrap and press just into surface of cream to keep skin from forming as it sets. Chill in refrigerator for 6 hours, or overnight.
- When ready, remove plastic, garnish and serve panna cotta in vessels, or unmould by dipping ramekin bases into hot water for a few seconds, then running a thin knife around the edge of each ramekin and inverting onto dessert plate. Top with mango, pistachio and rose petals, and serve.