Vanilla coconut and cardamom panna cotta

Method

1. Lightly crush 12 cardamom pods with the flat side of a large knife to split the seeds. Gently scrape out the seeds and discard the pods.

2. Using a pestle and mortar crush up the seeds until powdery.

3. Soak the gelatine leaves in cold water for 5 minutes.

4. Add the crushed seeds with cream, sugar, coconut milk, milk and vanilla bean paste to a large saucepan, whisking gently to avoid any lumps.

5. Heat the cream to a simmer then remove from the hob.

6. Squeeze any remaining water from the gelatine leaves and add to the mix. Allow to dissolve.

7. Once the gelatine is fully dissolved, pour the mixture into 4 ramekins.

8. Leave to cool, then chill for 3-4 hours or until set.

9. To prepare the mango puree slice up the flesh of two mangos.

10. Keep aside a few chunks for added texture when serving. Blend the remaining mango to make a smooth puree. Serve alongside the panacotta or drizzled on top.