This easy to make Bay Panna Cotta with Cardamom Syrup is a delicious dessert for Valentine’s Day or any day in between.
With a subtle aromatic taste and beautiful velveteen texture, it’s a sublime after-dinner treat.
A wonderful digestive soother with the collagen, bay and cardamon.
This is a great way to introduce collagen using the gelatin granules in this recipe. See all the benefits here of this unique protein, and why I like to incorporate in to my daily diet.
Ingredients
- 125ml organic whole milk
- 375ml organic double cream
- 80g caster sugar
- ½ vanilla pod
- 4 bay leaves
- 2 teaspoons of gelatin
- a little mild olive oil to grease the ramekin or heart mold
The Cardamom Syrup
- 60g granulated sugar
- 6 cardamom pods, crushed
Method
Add the milk, cream and sugar to a saucepan along with the half vanilla pod, seeds scraped out and added alongside. Add the bay leaves. Slowly bring the milk to a simmer, stirring to dissolve the sugar. Simmer gently for 5 minutes. Turn off the heat. Put a lid on top and leave to infuse for 1 hour.
In the meantime add the 2 teaspoons of gelatin to a small bowl with 3 tablespoons of cold water. Stir and leave to ‘bloom’. This take about 10 minutes.
Strain the infused milk through a sieve into another pan. On a low heat add the gelatin, stirring until dissolved.
Pour in to desired mold, dividing equally. I ended up with 6 but in bigger ramekins you may just have 4.
Place on a tray and put in to the fridge for at least 4 hours.
To make syrup just crush the cardamom pods in a pestle and mortar. Place in to a small saucepan with the sugar and 60ml of water. Warm up gently until the sugar dissolves and leave to cool. Strain when ready to use.
To serve I dip the bottom of the mold briefly in to hot water to ease turning out of the dessert. Put on a plate, decorate with rose petals and lemon zest with a little drizzle of cardamon syrup.
(Original recipe Angela Clutton, slightly tweaked.)
You might also like this Pineapple Panna Cotta.
