If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I have been thinking about making panna cotta for a long time and this is the result of my first attempt. It is creamy, a little smoky, and incredibly decadent. The bits of ground espresso that end up in your cup (or ramekin) make a rich dark top to your panna cotta. —gingerroot
- 1 1/4 cups cream
- 3 black cardamom pods
- 5 tablespoons sugar
- 3 tablespoons finely ground espresso
- 4 tablespoons Cold water
- 1 envelope unflavored gelatin
- 3/4 cup cup milk
- 3/4 cup cream
- BEGIN ONE DAY AHEAD: In a saucepan, combine cream, cardamom pods, sugar and espresso. Bring to a simmer; cook for 5 minutes, whisking to dissolve sugar. Remove from heat and transfer to a glass measuring cup, let mixture sit for one hour. Cover with plastic wrap and transfer to the fridge overnight.
- In a small bowl, sprinkle gelatin over cold water. Without stirring, allow mixture to sit for five minutes.
- Meanwhile, pour chilled cream mixture through a sieve into a saucepan. I wanted to get the most mileage out of my cardamom pods, so I picked them out of the sieve and popped them back into the pot. Use a spatula to help push out all the cream (its okay if some of the espresso ends up back in the pot). Bring mixture to a simmer, add gelatin, whisking constantly to dissolve. Cook for a minute more.
- Add milk and remaining cream (or half and half), bring to a simmer, whisking to combine. Cook for a minute more.
- Strain mixture through a sieve set over a glass measuring cup. Allow mixture to cool for a bit. While mixture is cooling, prepare six ramekins or coffee cups by spraying with non-stick spray. Evenly divide mixture into cups, scraping the sides of the measuring cup with a spatula. Cover each with plastic wrap and refrigerate at least 4 hours and up to overnight.
- Enjoy straight out of ramekins or cups, or to release panna cotta, run a sharp knife around edge of container and briefly dip bottom into a bowl of hot water. Carefully invert onto a plate and serve.
- This recipe was entered in the contest for Your Best Recipe with Coffee
- This recipe was entered in the contest for Your Best Pudding
- This recipe was entered in the contest for Your Best Recipe with Cardamom
A Bagel & Lox, In Salad Form
This is (crème) fraîche
Bagel and lox, in a salad.
Churn with confidence.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.