Cardamom Panna Cotta with Caramelized Coconut – Learn how to make Cardamom Panna Cotta
Servings Prep Time
6people 10minutes
Cook Time Passive Time
10minutes 6hours
Servings Prep Time
6people 10minutes
Cook Time Passive Time
10minutes 6hours
For the Cardamom Panna Cotta
For the Caramelized Coconut topping:
  1. First boil milk.
  2. Then allow it to cool down to room temperature.
  3. Then sprinkle gelatin over the milk and allow to rest for 5 minutes.
  4. Next dissolve the gelatin in milk
  5. Add sugar and mix well.
  6. Next warm the milk slightly for 1-2 minutes. Do not boil.
  7. Switch the flame off, and allow to cool down.
  8. Next add the fresh cream and powdered cardamom to the cooled milk mixture and blend well in a blender.
  9. Transfer the contents to moulds.
  10. Refrigerate overnight.
To prepare the caramelized coconut topping:
  1. Remove water/ coconut milk from coconut by squeezing in a muslin cloth.
  2. Heat sugar in a pan without stirring.
  3. Once the edges begin to brown, swirl the pan to caramelize uniformly.
  4. Then add in the grated coconut and pistachios and sir well for 1-2 minutes.
  5. Add the rose essence and mix well.
  6. Switch the flame off.
  7. Transfer the contents to a greased baking tray/ parchment paper.
  8. Once it cools, crush in a grinder. (Just one pulse will do).
To assemble the panna cotta:
  1. Take the moulds from the refrigerator and keep them at room temperature for 5 minutes.
  2. Then place them in a tray of warm water, for easy unmoulding.
  3. Unmould into serving dish.
  4. Then sprinkle the prepared caramelized coconut topping on the top.
  5. Your panna cotta is ready to be gorged in!