Vanilla coconut and cardamom panna cotta - recipe
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Prepare
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Serves
4
Ingredients
For the panna cotta
- 12 Cardamom pods (green)
- 3 Gelatine leaves
- 150 ml Double cream
- 75 g Unrefined golden caster sugar
- 200 ml Coconut milk
- 200 ml Milk (whole)
- 2 tsp Vanilla bean paste
For the mango puree
- 2 Mango
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1
Lightly crush 12 cardamom pods with the flat side of a large knife to split the seeds. Gently scrape out the seeds and discard the pods.
For this step you'll need:
- 12 Cardamom pods (green)
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2
Using a pestle and mortar crush up the seeds until powdery.
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3
Soak the gelatine leaves in cold water for 5 minutes.
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4
Add the crushed seeds with cream, sugar, coconut milk, milk and vanilla bean paste to a large saucepan, whisking gently to avoid any lumps.
For this step you'll need:
- 150ml Double cream
- 75g Unrefined golden caster sugar
- 200ml Coconut milk
- 200ml Milk (whole)
- 2tsp Vanilla bean paste
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5
Heat the cream to a simmer then remove from the hob.
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6
Squeeze any remaining water from the gelatine leaves and add to the mix. Allow to dissolve.
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7
Once the gelatine is fully dissolved, pour the mixture into 4 ramekins.
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8
Leave to cool, then chill for 3-4 hours or until set.
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9
To prepare the mango puree slice up the flesh of two mangos.
For this step you'll need:
- 2 Mango
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10
Keep aside a few chunks for added texture when serving. Blend the remaining mango to make a smooth puree. Serve alongside the panacotta or drizzled on top.