To create this mold, I adapted a pumpkin panna cotta recipe by Mark Bittman published in the New York Times. I added the cardamom simple syrup and cognac. It’s a shame many American’s have yet to discover what South Asians have known for centuries – cardamom is a distinctly lovely spice that takes deserts to an entirely different level of, well, spicy fantasticness. The combination of cardamom, pumpkin, cream, and cognac tasted like a unique boozy pumpkin pie without the crust.
The cardamom simple syrup alone can be be added to your favorite beverage for a unique and lovely taste. I enjoyed adding it to orange pekoe tea and hot chocolate. —casey_grim
Combine water with sugar in a small saucepan and bring to a low boil.
When the sugar is dissolved, remove from heat and add cardamom pods.
Cover pan and let sit overnight. In the morning strain the syrup and store in an air-tight container in the refrigerator.
Cardamom Pumpkin Panna Cotta with Cognac
In a medium-sized bowl, sprinkle the packet of gelatin on top of ¾ cup milk. Set aside for 5 minutes.
Using a blender, blend the cardamom simple syrup, cream, pumpkin, and cognac.
After blending, put mixture in a small saucepan over medium heat (do not boil).
Once steam starts to come off of pumpkin mixture, pour the mixture into the bowl with gelatin and milk. Stir until gelatin dissolves.
Pour into mold(s), and refrigerate until set, at least 4 hours.
To remove gelatin, put mold into a bowl or sink full of hot water for a few seconds. The hot water will soften the panna cotta, making it easier to remove. After removing from hot water, gently shake the mold side to side. Put plate on top of mold and flip over. If panna cotta does not come out, try repeating the process.