Cardamom panna cotta is a must try if you love the deep flavor of cardamom in desserts. It is soft, silky smooth and luscious with a beautiful aroma of fresh cardamoms or Elaichi. We use cardamoms in almost all payasams or kheer that we make at home. It is indeed an inevitable part of any Indian sweet. So this panna cotta is an attempt at a fusion dessert. An Italian dessert with an Indian touch.
This fusion dessert balances the flavors well. This cardamom panna cotta is a creamy and luscious dessert. I topped it with caramelized coconut and pistachios with a subtle rose flavor. The amalgam of coconut, cardamom and rose flavor is just divine!! You take a bit and there is a soul satisfying experience. Cardamom panna cotta is egg-less too. Serve cold, and enjoy the divinely delicious scoops.
The caramelized coconut topping gives the otherwise soft panna cotta a crunch and a bite. You definitely have to try it. Seeing the color of the caramelized coconut, I feel it could have been cooked a bit more. But anyways, this one was good too.
Now see how I made this beautiful Cardamom Panna Cotta. First boil milk. Then allow it to cool down to room temperature. Then sprinkle gelatin over the milk and allow to rest for 5 minutes. Next dissolve the gelatin in milk. Add sugar too and mix well. Next warm the milk slightly for 1-2 minutes. Keep stirring until all the gelatin dissolves completely. But do not boil. You may take the pan on and off the flame to avoid boiling. Once the gelatin and sugar dissolves completely, switch the flame off, and allow to cool down.
Next add the fresh cream and powdered cardamom to the cooled milk mixture and blend well in a blender. I used the jar of the mixer grinder. Then, transfer the contents to the panna cotta moulds. If you are preparing the panna cotta for a party you may just pour it into a pudding tray. So that, once the dessert sets, your guests may just scoop out the portions. Otherwise you may pour into small individual moulds. Like small pudding bowls or cups. In this case you can unmould the panna cotta and this looks more inviting and beautiful. But obviously a bit more work!
Refrigerate for at least 6-8 hours. To be on safer side, I always refrigerate overnight. So if I have my guests arriving tomorrow, I prepare it today and refrigerate it, keeping it covered. If in a tray, use a cling film to cover. Otherwise use small lids or saucers to cover the individual bowls.
Now let us see how to prepare the caramelized coconut topping. First remove water/ coconut milk from coconut by squeezing in a muslin cloth. Heat sugar in a pan without stirring. Once the edges begin to brown, swirl the pan to caramelize uniformly. Then add in the grated coconut and pistachios and sir well for about 2 minutes. Add the rose essence and mix well. Switch the flame off. Transfer the contents to a greased baking tray/ parchment paper. Once it cools, crush in a grinder. (Just one pulse will do). You may store this in air tight container for about 3-4 days.
To assemble the panna cotta, take the moulds from the refrigerator and keep them at room temperature for 5 minutes. Then place them in a tray of warm water, for easy unmoulding. Unmould into serving dish. Then sprinkle the prepared caramelized coconut topping on the top. Your panna cotta is ready to be gorged in!
So please try this amazing dessert. You may also check out other interesting dessert recipes like Vanilla Panna Cotta with Cherry Compote, Peach Panna Cotta with Prune Compote, Semiya Payasam Tartlets and Oats Payasam.
Eat Desserts! Stay Happy!!