Summary

Ingredients

• 250 g cream, or cremefine
• 250 ml milk
• 100 g suar
• 4 sheets gelatine, white
• 1 vanilla pod (s)
• 1 stick cinnamon
• 3 clove (s)
• 1 piece (s) ginger root, approx. 2 cm, peeled and cut into small s)
• 3 cardamom pods, green, crushed
• 3 cardamom pods, black, crushed
• 2 pinches nutmeg, freshly grated

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Instructions

1. I came up with this recipe myself because I wanted to make a simple dessert for an Indian meal.
2. Put all spices (except cinnamon stick, nutmeg and vanilla) in a tea bag and staple if necessary (does not affect the taste). Add the bag with the scraped-out vanilla pod, the vanilla pulp and the grated nutmeg to the milk and cream and bring to the boil. I dosed the amount pleasantly mild, but if the taste does not have the desired intensity, you can either put more spices in a second bag, or simply hang a bag of good chai tea in it and heat it up again. Let cool slightly.
3. Soak the gelatine in cold water for 5 minutes, squeeze it out and stir into the milk-cream mixture. Preferably with a whisk.
4. Fill the panna cotta into small molds and refrigerate for at least three hours.
5. This goes well with a sauce made from pureed mangoes, refined with orange juice and sugar.
6. Tip:
7. The panna cotta is particularly easy to turn out of small silicone baking molds. But you can also pour them into a baking dish and cut into the appropriate number of pieces just before serving.