Cardamom Panna Cotta with Chocolate Syrup
| Preparation: | 20 min |
| Marinating/Waiting: | 3 h |
| Cooking: | 12 min |
| Total: | 3 h 32 min |
servings
| Category: | Desserts |
| Subcategory: | Mousses - Puddings |
| Source: | Chef Josée Robitaille |
Recipe ingredients
- 1½ cups (375 mL) milk
- 1½ cups (375 mL) heavy cream 35% m.f.*
- ⅓ cup (80 mL) raw cane sugar
- 4 cardamom pods, seeds ground
- 1 7-g envelope plain gelatin
- 2 oz. (60 g) bittersweet chocolate, chopped
- ¼ cup (60 mL) heavy cream 35% m.f.*
- 2 Tbsp. (30 mL) Irresistibles espresso or robust coffee*
- Chopped pistachios (optional)
Preparation
Panna cotta
In a big pot over medium-high heat, bring 1¼ cups (310 mL) milk, cream, sugar and cardamom to a simmer, whisking constantly. Remove from heat and set aside.
Soften gelatin in remaining milk for 5 minutes.
Stir softened gelatin into cardamom cream mixture.
Pour into small ½-cup (125-mL) glasses, cool, then refrigerate for 2 – 3 hours to set.
Chocolate sauce
In a double-boiler or the microwave, melt chocolate in the ¼ cup (60 mL) cream. Gently stir in coffee. Reserve at room temperature.
To serve, spoon a little chocolate sauce on each panna cotta and sprinkle with pistachios if you wish.
Suggestion
Refrigeration Time: 3 hoursYou can make the panna cotta a day ahead, and do the chocolate sauce just before serving.
You can replace the cardamom with ½ tsp (2 mL) vanilla extract.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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