Cardamom – Panna Cotta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 cardamom capsules
- 1 piece (s) orange (s) - peel
- 250 ml whipped cream
- 40 g powdered suar
- 4 sheets gelatin
- 130 ml orange juice
- 250 g yourt (skimmed milk yourt)
- 1 pomegranate
- 3 teaspoons sauce powder (vanilla), without cooking
Print Recipe
Pin Recipe Instructions
- Crush the cardamom pods, bring to the boil with the orange peel, cream and 30 g powdered sugar and simmer uncovered over a medium heat for 5 minutes. Remove the cardamom cream from the heat and let it steep for 20 minutes.
- Soak gelatine in cold water. Pour the cardamom cream through a sieve. Heat 100 ml orange juice, dissolve the squeezed gelatine in it and mix with cardamom cream and yoghurt. Fill into 6 glasses and refrigerate for at least 3 hours (better overnight).
- Halve the pomegranate, squeeze out the juice from one half and remove the seeds from the second half. Mix pomegranate juice with 30 ml orange juice, 10 g powdered sugar and the vanilla sauce powder. Then add the pomegranate seeds. Pour the pomegranate sauce onto the cardamom panna cotta before serving.
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