Cardamom Panna Cotta with Pistachio and Apricot
Cardamom Panna Cotta with Pistachio and Apricot
Cardamom Panna Cotta with Pistachio and Apricot
Micah Siva
6
Panna cotta feels fancy, but it couldn’t be easier. The hardest part is waiting for it to set. Lightly scented with cardamom and orange zest, this make-ahead dessert is perfect for your summertime supper parties. Tart apricots complement the panna cotta, along with floral honey and crunchy pistachios. Dig in!
Ingredients
- 2 cups whipping cream
- ⅓ cup honey
- 1/4 cup granulated sugar
- 14 whole cardamom pods, crushed
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest
- 1 cup whole milk
- 2 ½ teaspoons gelatin
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- 3 apricots, quartered
- ¼ cup unsalted pistachios, roughly chopped
- 3 tablespoons honey
- Flaky sea salt
- Fresh mint, to serve
Directions
Stir the heavy cream, honey, sugar and cardamom pods together in a saucepan. Set over medium heat and bring to a low simmer. Turn off the heat. Add the vanilla and orange zest. Let sit and steep for one hour.
After the cream has steeped, pour the milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Let sit for 10 minutes.
Return the heavy cream to the heat, and reheat to a low simmer.
Add the milk and gelatin powder mixture, whisking to combine until heated through and evenly distributed. Note: do not bring it to a boil, otherwise it can prevent the gelatin from setting.
Strain into 6 ramekins. Let cool, uncovered for 25 minutes.
Cover with plastic wrap and refrigerate until set, at least 4 hours, or overnight.
Gently run a butter knife around the edges of the ramekin to release, or serve in the ramekin, if preferred.
Top with apricot wedges, honey, and pistachios. Sprinkle with flaky sea salt to serve.
