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
6 - 8 moulds, depending
25g gelatin leaves/sheets (approximately six sheets)
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.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!