COCONUT-CARDAMOM PANNA COTTA

Coconut-Cardamom Panna Cotta image

Provided by David Tanis

Categories dessert

Time 20m

Yield 6 servings

Number Of Ingredients 10

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Ingredients

1 1/2 cups half-and-half
1/4 cup plus 2 tablespoons sugar
3 cardamom pods, smashed
1/8 teaspoon salt
1 cup coconut milk (unsweetened)
1 1/2 teaspoons powdered gelatin
1/2 cup blackberries or raspberries, or a mixture
2 teaspoons sugar
1/2 teaspoon grated ginger
2 small nectarines or peaches, optional

Steps:

In a small saucepan, warm the half-and-half over medium-low heat. Do not allow to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off heat and let cool. Stir in coconut milk.
Put gelatin in a small bowl and add 2 tablespoons cold water. Let dissolve, about 5 minutes, then add to half-and-half mixture; stir well. Strain through a fine-meshed sieve into a pitcher. Pour mixture into six 4-ounce ramekins or custard cups. Cover with plastic wrap and refrigerate until firm, about 2 hours. (May be made several hours or up to a day in advance.)
Put berries in a bowl and sprinkle with the sugar and grated ginger. Mix gently and macerate 10 minutes. Add slices of nectarine or peach, if desired. To serve, run a knife around edge of ramekin, then invert ramekin over dish. Shake gently to unmold. Surround panna cotta with fruit, or serve in ramekin with fruit on top.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 11 grams, Sodium 80 milligrams, Sugar 17 grams