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Cardamom Panna Cotta with Chocolate Syrup https://www.metro.ca/userfiles/image/recipes/Panna-cotta-cardamome-sirop-chocolat-5415.jpg PT20M PT12M PT3H32M
Panna cotta:In a big pot over medium-high heat, bring 1 1/4 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 1/2-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 1/4 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.
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1 1/2 cups (375 mL) milk 1 1/2 cups (375 mL) heavy cream 35% m.f. 1/3 cup (80 mL) raw cane sugar 4 pods cardamom, seeds ground 7 g plain gelatin 2 oz (60 g) bittersweet chocolate, chopped 1/4 cup (60 mL) heavy cream 35% m.f. 2 Tbsp. (30 mL) espresso or robust coffee To taste, chopped pistachios (optional)
Cardamom Panna Cotta with Chocolate Syrup

Cardamom Panna Cotta with Chocolate Syrup

Rate this recipe
2 Votes
6
servings
0:20
Preparation
0:12
COOKING
3:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cups
    (375 mL)
    milk
  • 1 1/2 cups
    (375 mL)
    heavy cream 35% m.f.
  • 1/3 cup
    (80 mL)
    raw cane sugar
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  • 4 pods
    cardamom, seeds ground
  • 7 g
    plain gelatin
  • 2 oz
    (60 g)
    bittersweet chocolate, chopped
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    1 kg, or SELECTED SIZES, SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    heavy cream 35% m.f.
  • 2 Tbsp.
    (30 mL)
    espresso or robust coffee
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    TIM HORTONS FRENCH VANILLA CAPPUCINO

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    454 g



  • To taste, chopped pistachios (optional)
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Imprimer ma sélection

Preparation

Panna cotta:

In a big pot over medium-high heat, bring 1 1/4 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 1/2-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 1/4 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.

Source : Chef Josée Robitaille

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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