Coconut-Cardamom Panna Cotta
- Total Time
- 20 minutes, plus 2 hours’ refrigeration
- Rating
- Comments
- Read comments
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.
Powered by
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
Advertisement
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.