Cook and Drink

Recently we enjoyed mouth-watering Indian food thanks to Asma Khan’s cookbook Ammu. When we were looking for a dessert in her book, we hoped to find a recipe for Kulfi or for Kheer, both delicious creamy desserts with ingredients such as cardamon and saffron. Unfortunately these recipes are not included in the book.
Cream? Dessert? Why not try making a panna cotta with cardamon?
The combination turned out to be very tasty, not too rich, a touch sweet and the cardamom was present in just the right way. Decorate with pistachios and rose petals for a delectable Panna Cotta with an Indian twist.

What You Need (for 6)

• 500 ml Cream
• 30 Cardamom Pods
• 20 grams of Sugar
• 3,5 leaves of Gelatine (5,25 grams)
• Rose Petals
• Pistachios

What You Do

1. Peel the cardamon pods
2. Use a pestler and mortar to lighly crush the seeds
3. Add the seeds to the cream
4. Slowly bring the cream with the seeds to the boil
5. Keep close to boiling for 15 minutes. Stir when necessary
6. Remove from the heat and while stirring add sugar until totally dissolved
7. Follow the instruction of the gelatine and soak the leaves
8. Pass the mixture through a sieve
9. Add the gelatine to the mixture and stir well
10. Cool the liquid somewhat before filling the forms. We used a silicone mold. Nice and easy! The only thing you need to do is to make the mold a bit moist with water
11. Let the panna cotta cool and than store in the refrigerator until set
12. Don’t forget to seal with cling foil, otherwise your panna cotta will absorb aromas from other food in the refrigerator
13. Decorate with pistachios and rose petals