This is a deliciously adult panna cotta with very grown up flavours.
Please feel free to vary flavours as suits your taste. A simple vanilla and strawberry works well. Infuse a vanilla pod in your milk and cream mixture or use vanilla sugar!
We are using gelatin in the video, but you can substitute Agar which is a vegetarian alternative. Please note that Agar will usually produce a firmer set than gelatin and is a little less predictable in texture!
The cardamom syrup keeps for ages in the fridge and is delicious spooned over desserts to bring a gorgeous spicy floral note.
Macerating the strawberries brings a lovely gloss and sheen as well as creating a little syrup to add to the flavour. If you prefer a different fruit please feel free to substitute!
Keys to success.
1. Use the best quality cream and milk you can get.
2. Don’t overheat or reduce your cream and milk mixture. This will make it set too firmly.
3. Allow your cream to infuse the flavour of the bay leaf for at least an hour.
Panna Cotta Ingredients
500 ml of good quality double cream.
100ml of whole milk
75g caster sugar
1 bay leaf
6g Gelatin or 5g Agar (Veggie)
Cardamom Syrup Ingredients
5 Cardamom Pods
100g caster sugar
100ml water
Macerated Strawberries Ingredients
250g strawberries. De-stalked and quartered.
25g icing sugar
Panna Cotta Method
1. Put your cream, milk, sugar and bay leaf into the saucepan and just bring up to a simmer. Make sure the sugar has dissolved. Switch off the heat and allow to sit and infuse for an hour if you can.
2. Now ‘bloom’ your gelatin by adding in 2-3 times the volume of water and giving it a stir. Leave for around 10 minutes and it should swell and become gelatinous.
N.B. If you are using Agar there is no need to bloom.
3. When the cream is infused, remove the bay leaf and discard. Whisk in your gelatin whilst warm (make sure it’s all dissolved!).
N.B. If using Agar whisk into the cool cream but bring back to a simmer for around 2 minutes.
4. Now sieve into the jug to make it easier to pour.
5. Pour into your serving glasses leaving enough room at the top for your strawberries.
6. Leave to set at room temperature then transfer to a fridge to chill. They will usually set in around 4 hours depending on the room temperature.
Cardamom Syrup Method
1. Give your cardamom pods a good bash with something heavy or under the heel of your knife to release the seeds inside.
2. Place your sugar, water and seeds into the saucepan and heat until the sugar has dissolved. That’s it!
3. You can leave the seeds in or discard for a lighter flavour. The syrup will keep in a jar or bottle for weeks in the fridge.
Macerated Strawberries Method
1. De-stalk and quarter your strawberries.
2. Cover and mix thoroughly with the icing sugar. Make sure they are evenly coated.
3. Allow to sit at room temperature until they have become glossy and syrupy.
To serve
Spoon the strawberries equally over the set panna cotta. Give it a drizzle of your cardamom syrup. If you have any edible flowers they will look beautiful on top!
Warning!
This traditional recipe is rich and indulgent. If you would like to lighten it there are a few tricks.
1. Use a higher ratio of milk. For example, 400ml of cream to 200ml of milk.
2. Use less sugar. The sugar does aid the setting so it will be slightly more wobbly. Lots of people prefer this though!
3. Use a more acidic fruit to serve. Segmented orange or grapefruit is lovely.
4. The cardamom syrup is an extra for you but it does bring sweetness. Omit this if you don’t have a sweet tooth!
Spoon the strawberries equally over the set panna cotta. Give it a drizzle of your cardamom syrup. If you have any edible flowers they will look beautiful on top!