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Categories:
heavy cream sugar salt cardamom pods saffron threads milk unflavored gelatin cinnamon pistachios thermometer ramekins
Viewed: 20 - Published at: 3 years agoIngredients
- 3 1/4 cups heavy cream
- 1/3 cup sugar
- Pinch of salt
- 5 cardamom pods
- Slightly rounded 1/8 teaspoon crushed saffron threads
- 1 cup whole milk
- 2 1/2 teaspoons unflavored gelatin (see Note)
- 1 cinnamon stick
- Finely chopped or grated pistachios for garnish (optional)
- Instant-read thermometer
- Six 6-ounce ramekins or dessert dishes
Method
- In a small saucepan, heat the cream, sugar, and salt until steaming hot, stirring from time to time to dissolve the sugar.
- Off the heat, add the cardamom pods and saffron.
- Cover and allow to steep for 25 minutes.
- Meanwhile, pour the milk into a small bowl and sprinkle the gelatin over it.
- Set aside (without stirring) for 5 to 10 minutes to let the gelatin soften.
- Add the milk and gelatin to the cream mixture and reheat to steaming, stirring well to dissolve the gelatin.
- Strain the mixture into a bowl, preferably stainless steel; discard the cardamom pods.
- Set the bowl in a larger bowl of water and ice cubes and stir frequently until the mixture thickens and registers 50F on the instant-read thermometer.
- Divide the mixture evenly among the ramekins or dessert dishes.
- Cover with plastic wrap and chill for at least 4 but preferably 12 hours.
- Serve the individual panna cottas in their ramekins or dishes, or unmold the ramekins: wrap each one briefly in a wrung-out hot wet towel and unmold them onto dessert plates.
- Use a Microplane zester to grate a little stick cinnamon over each one.
- Sprinkle with chopped or grated pistachios, if desired.
