Orange And Cardamom Panna Cotta

1. 1

   Soften the gelatine leaves in a litre of cold water for 5 to 10 minutes.

2. 2

   While the gelatin sheets are blooming, heat the cream, milk and sugar in a saucepan, stir to combine. Once the sugar is dissolved, remove from heat.

3. 3

   Put the softened gelatine leaves and the ground cardamom seeds into the warm sugared milky cream. Stir to combine and pass through a fine sieve to get rid of any lumps. Then stir in the micro-planed orange zest.

4. 4

   Lightly oil the custard cups with a neutral tasting oil. Pour the mixture into the cups and place on a tray (better balance).

5. 5

   Put in the refrigerator and chill till firm and set, at least 2 hours.

6. 6

   To serve, you can opt to leave it in the ramekins, or run a sharp knife around the edge of each Panna Cotta, or dip in a bowl of hot water for a second or two and unmold each onto a serving plate, and garnish as desired, with fruit sauces, coulis or compotes.

7. 7

   Enjoy the creamy dessert perfumed with the blossoms of sweet citrus and a fresh scentedness.

* Per serving · 4 servings · Values may vary.

No additional tips available.