Coconut-Cardamom Panna Cotta
- Total Time
- 20 minutes, plus 2 hours’ refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups half-and-half
- ¼cup plus 2 tablespoons sugar
- 3cardamom pods, smashed
- ⅛teaspoon salt
- 1cup coconut milk (unsweetened)
- 1½teaspoons powdered gelatin
- ½cup blackberries or raspberries, or a mixture
- 2teaspoons sugar
- ½teaspoon grated ginger
- 2small nectarines or peaches, optional
For the Panna Cotta
For Garnish
Nutritional analysis per serving (6 servings)
234 calories; 15 grams fat; 11 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 4 grams protein; 92 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, warm the half-and-half over medium-low heat. Do not allow to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off heat and let cool. Stir in coconut milk.
- Step 2
Put gelatin in a small bowl and add 2 tablespoons cold water. Let dissolve, about 5 minutes, then add to half-and-half mixture; stir well. Strain through a fine-meshed sieve into a pitcher. Pour mixture into six 4-ounce ramekins or custard cups. Cover with plastic wrap and refrigerate until firm, about 2 hours. (May be made several hours or up to a day in advance.)
- Step 3
Put berries in a bowl and sprinkle with the sugar and grated ginger. Mix gently and macerate 10 minutes. Add slices of nectarine or peach, if desired. To serve, run a knife around edge of ramekin, then invert ramekin over dish. Shake gently to unmold. Surround panna cotta with fruit, or serve in ramekin with fruit on top.
Private Notes
Comments
3 things:
1). I used all coconut milk and slightly less sugar - it was delicious
2) I had more berries so I used them all and they overwhelmed the pana cotta - so hold back and eat the berries another way
3). I always soften the gelatin by sprinkling it on top of a col liquid and then I do add it to the hot liquid to melt - that is essential. Having done this by habit, it worked perfectly.
I followed the recipe "to the letter." But it never gelled. I looked up Panna Cotta recipes online and they always heat the mixture.
Mine was in the fridge all night and was still liquid. At first I thought maybe my gelatin was old (if that is possible?) so I added a little more but that wasn't it.
Finally, I poured it into a pan and heated it. That did the trick. It was very good with frozen organic sweet cherries on top.
It means the whole pod, crushed up (I used a mortar and pestle). The little seeds pop out when you crush the pods, so you can crush them, too. Then you just pour all of that into the warm half-and-half, and let it steep for a while so that it beocmes infused with flavor. Later, you will strain out all the cardamom bits and be left with a nice silky panna cotta.
This is the first time a NYT recipe has been a complete disappointment. Not cooking the gelatin, I think, doomed the gelling part. I recooked the "sauce" and so far it still hasn't gelled. Find another recipe!
I found this neither coconut or cardamom. Also, you need to bloom the gelatine in cold water and then put it in the hot milk.
1/4 tsp coriander seeds, grind in mortar Add to 1/2 & 1/2, gently warm to steep. Turn off heat.
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