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Cardamom Panna Cotta with Chocolate Syrup
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Panna-cotta-cardamome-sirop-chocolat-5415.jpg
PT20M
PT12M
PT3H32M
Panna cotta:In a big pot over medium-high heat, bring 1 1/4 cups (310 mL) milk, cream, sugar and cardamom to a simmer, whisking constantly. Remove from heat and set aside.Soften gelatin in remaining milk for 5 minutes.Stir softened gelatin into cardamom cream mixture.Pour into small 1/2-cup (125-mL) glasses, cool, then refrigerate for 2 - 3 hours to set.Chocolate sauce:In a double-boiler or the microwave, melt chocolate in the 1/4 cup (60 mL) cream. Gently stir in coffee. Reserve at room temperature.To serve, spoon a little chocolate sauce on each panna cotta and sprinkle with pistachios if you wish.
6
Chef Josée Robitaille
5
2
5
5
1 1/2 cups (375 mL) milk
1 1/2 cups (375 mL) heavy cream 35% m.f.
1/3 cup (80 mL) raw cane sugar
4 pods cardamom, seeds ground
7 g plain gelatin
2 oz (60 g) bittersweet chocolate, chopped
1/4 cup (60 mL) heavy cream 35% m.f.
2 Tbsp. (30 mL) espresso or robust coffee
To taste, chopped pistachios (optional)
Cardamom Panna Cotta with Chocolate Syrup
6
servings
0:20
Preparation
0:12
COOKING
3:32
TOTAL TIME
Ingredients
-
1 1/2 cups
(375 mL)milk
-
1 1/2 cups
(375 mL)heavy cream 35% m.f.
-
1/3 cup
(80 mL)raw cane sugar
-
4 pods
cardamom, seeds ground
-
7 g
plain gelatin
-
2 oz
(60 g)bittersweet chocolate, chopped
-
1/4 cup
(60 mL)heavy cream 35% m.f.
-
2 Tbsp.
(30 mL)espresso or robust coffee
-
To taste, chopped pistachios (optional)
Preparation
Panna cotta:
In a big pot over medium-high heat, bring 1 1/4 cups (310 mL) milk, cream, sugar and cardamom to a simmer, whisking constantly. Remove from heat and set aside.
Soften gelatin in remaining milk for 5 minutes.
Stir softened gelatin into cardamom cream mixture.
Pour into small 1/2-cup (125-mL) glasses, cool, then refrigerate for 2 - 3 hours to set.
Chocolate sauce:
In a double-boiler or the microwave, melt chocolate in the 1/4 cup (60 mL) cream. Gently stir in coffee. Reserve at room temperature.
To serve, spoon a little chocolate sauce on each panna cotta and sprinkle with pistachios if you wish.
Source :
Chef Josée Robitaille
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
