Vanilla Coconut & Cardamom Panna Cotta by Nielsen-Massey

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.

   • 12 Cardamom Pods (Green)

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

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

   • 3 Gelatine Leaves

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.

   • 150ml Double Cream
   • 75g Unrefined Golden Caster Sugar (We love Billington's)
   • 200ml Coconut Milk
   • 200ml Whole Milk
   • 2 tsp Vanilla Bean Paste (We love Nielsen Massey)

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.

   • 2 Mango

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.

     

    If you love this panna cotta recipe, why not try our lychee version?