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Categories:
heavy cream milk granulated sugar vanilla bean cinnamon whole cloves black peppercorns green cardamom pods fennel seeds ground ginger star anise tea leaves powdered gelatin Orange Cardamom Syrup orange zest green cardamom pods granulated sugar oranges
Viewed: 71 - Published at: 6 years agoIngredients
- 2 1/2 cups heavy cream
- 2 cups milk
- 1/2 cup granulated sugar
- 1 None vanilla bean, split, seeds scraped out
- 2 sticks cinnamon, broken
- 3 None whole cloves
- 5 None black peppercorns
- 6 None green cardamom pods, bruised
- 2 tsp fennel seeds
- 2 tsp ground ginger
- 2 None whole star anise
- 2 tbsp English breakfast tea leaves
- 1 tbsp powdered gelatin
- None None Orange Cardamom Syrup
- 1 tbsp orange zest
- 5 None green cardamom pods, bruised
- 1/2 cup granulated sugar
- 2 None oranges, peeled, sliced, to serve
Method
- Bring cream, milk, sugar, vanilla bean, vanilla bean seeds, spices and tea leaves to a boil. Remove from heat, cover and let infuse for 30 mins. Strain and discard spices and tea leaves. Strain again through cheesecloth, if necessary.
- Meanwhile, lightly oil 8 - 4 oz molds. Bloom gelatin in 1/2 cup cold water for 5 mins. Add to warm cream mixture and stir to combine. Gently heat until gelatin dissolves. Strain again then distribute between molds. Chill for 2-3 hours, until set.
- For the orange cardamom syrup, bring orange zest, cardamom, sugar and 1/2 cup water to a boil. Cook over medium heat until thickened.
- To serve, briefly run panna cotta molds under hot water to loosen then invert onto serving plates. Drizzle syrup over top and serve with orange slices.
