Cardamom Panna Cotta And Turmeric Cake Crunch

Name: Cardamom Panna Cotta And Turmeric Cake Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cardamom Panna Cotta; 1/3 cup coconut milk; 2 tablespoons coconut milk; 1 teaspoon gelatin powder; 1 1/4 tablespoons granulated sugar; 1/3 cup whipping cream; 2 tablespoons whipping cream; 1/4 teaspoon cardamom powder; Pinch salt; For the Cake Crunch; 1 cup leftover cake of your choice

Servings: persons

1
["Very lightly grease two ramekins with flavorless oil. Wipe out any excess oil.", "Pour the the entire quantity of coconut milk in a small saucepan. Sprinkle the gelatin evenly over the surface of the milk. Let soften for a few minutes until the surface is wrinkly.", "Warm the saucepan over low-medium heat, whisking the coconut milk frequently. The milk should be quite warm. If it is heated too much, the gelatin will be ruined and the panna cotta will not set. So watch closely. Dip a spoon in the milk and check the back for any grains of gelatin.", "Add the sugar and cardamom, continue to warm and whisk till sugar is dissolved. Again, don't heat the concoction too much.", "Remove saucepan from heat, whisk in the cream and a tiny pinch of salt.
2
Pour into the moulds, cover with cling wrap and refrigerate for 6-8 hours or preferably overnight.", "To unmould, dip the ramekins upto its rim in a bowl of hot water, run a think knife around the sides of the ramekin to loosen the panna cotta. Invert over a serving plate and tap the bottom lightly. If it does not fall out easily, dip it back in the hot water for a few seconds. Repeat till it falls out onto the plate.", "I used some leftover turmeric cake. You can use whatever cake you can find in your freezer. Obviously NOT cakes with frosting.", "Heat oven to 200F. Crumble frozen cake onto a parchment lined baking sheet. Spread it evenly. Bake for 1 hour. Let cool completely. Crumble into smaller pieces if needed to serve with the panna cotta.", "The cake crunch can be stored in an airtight container for upto 2 weeks.", "NOTE - The panna cotta should be eaten within two days as the gelatin gets stronger and will make it rubbery. The recipe is adapted from Basic Panna Cotta recipe from The Kitchn"]

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the Cardamom Panna Cotta, 1/3 cup coconut milk, 2 tablespoons coconut milk, 1 teaspoon gelatin powder, and more.

Yes, Cardamom Panna Cotta And Turmeric Cake Crunch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!