Author Notes: For a long time I made panna cottas with only yogurt. And then I made it the real way. I may never look back. The combination of orange zest and cardamom are perfect flavours for the sweet and creamy custard. Heart-stopping due to deliciousness. - Kitchen Butterfly
Makes 6 - 8 moulds, depending
- 25g gelatin leaves/sheets (approximately six sheets)
- 3 cups (750ml) single cream
- 1 cup (250ml) milk
- 1/2 cup (100g) sugar
- Crushed seeds of 4 – 6 cardamoms
- 1 teaspoon micro-planed orange zest
- Optional - serve with a raspberry coulis
- Soften the gelatine leaves in a litre of cold water for 5 to 10 minutes.
- 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.
- 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.
- Lightly oil the custard cups with a neutral tasting oil. Pour the mixture into the cups and place on a tray (better balance).
- Put in the refrigerator and chill till firm and set, at least 2 hours.
- 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.
- Enjoy the creamy dessert perfumed with the blossoms of sweet citrus and a fresh scentedness.