Milk Chocolate and Cardamon Panna Cotta
- 250g Lindt Excellence Extra Creamy
- 600ml cream
- 150ml milk
- 70g sugar
- 7 cardamom pods
- 15g cornflour
- 3 gelatine leaves (can substitute 3 teaspoons of gelatine powder)
- Serves: 8-10
- Cooking time: 20 mins
- 1. Grease the moulds and set aside.
- 2. Soak the gelatine leaves in cold water and set aside.
- 3. Mix together cream, sugar and milk in a saucepan.
- 4. On a chopping board, slightly bruise the cardamon pods with the blade of a knife in order to release their aroma, then place in the cream mixture and bring to the boil on a moderate heat. Once boiling, remove from heat and strain out the cardamon pods.
- 5. Mix approximately 4 tablespoons of the cream mixture with the cornflour in a separate bowl, creating a smooth paste – this will prevent lumps forming in the panna cotta. Set aside.
- 6. Break up the chocolate and add to the heated cream left in the saucepan while still off the heat. Stir until the chocolate has melted and the mixture has a smooth consistency, return to a moderate heat and add cornflour mix. Cook for about 30 seconds until it starts to thicken slightly, stirring continuously with a whisk.
- 7. Take mixture off the heat, squeeze excess water from gelatine leaves and stir in. Once dissolved, allow mixture to cool slightly before dividing equally between the dariole moulds* and allow to set in the fridge (covered) for at least 4 hours.
- 8. To turn dessert onto serving plate, dip mould in hot water for a few seconds to release the Panna Cotta, invert onto plate and serve.
* Dariole moulds are small, steep sided cylindrical containers, available at homeware stores. If they are unavailable, use espresso cups.
TIP: You could also substitute the cardamom with cinnamon, vanilla or even rose water.