EXCELLENCE Cardamom Panna Cotta
Featuring the spicy, warmth of fresh cardamom paired with creamy EXCELLENCE milk chocolate, this lovely and light chocolate panna cotta recipe is a show-stopping dessert for summer nights.
Lindt EXCELLENCE Extra Creamy Milk Chocolate Bar, 100g
- 100g x 3 Lindt EXCELLENCE Extra Creamy Milk Chocolate bars, finely chopped
- 2 cups (500ml) 35% cream
- 1/2 cup (150ml) 3.25% milk
- 1/3 cup (80 ml) granulated sugar
- 7 cardamom pods
- 2 tbsp (30 ml) cornstarch
- 1 Tbsp (15 ml) gelatin
- 1/2 tsp (2 ml) kosher salt
- 1/2 cup (125 ml) 35% cream
- 1 tsp (5 ml) vanilla extract
- Grated or shaved Lindt EXCELLENCE Extra Creamy Milk Chocolate Bar
- Fresh berries
Lindt Chocolate In This Recipe
Mix together cream, sugar and milk in a saucepan.
Slightly bruise the cardamom pods with the blade of a knife in order to release their aroma. Place in cream mixture and bring to low boil over medium-low heat. Remove from heat. Let steep for 30 minutes, strain out cardamom pods, and discard.
Return strained liquid back to saucepan. Whisk in chocolate until smooth.
Slowly pour 1/2 cup of the cooled chocolate mixture over cornstarch in a bowl and whisk constantly to create a smooth paste. Return the cornstarch mixture back to the saucepan and continue to whisk. This will prevent lumps from forming in the panna cotta. Cook for 4 to 5 minutes over low heat until the mixture starts to thicken slightly, stirring continuously with a whisk.
When mixture has thickened, take pot off heat.
Make gelatin according to packaging directions. Once dissolved, quickly whisk 1/2 cup of chocolate mixture into softened gelatin. Return mixture to saucepan, whisk well.
Portion out into stemmed dessert cups or small glasses. Cover each with plastic wrap and place in fridge. Chill for 4 hours or overnight.
To finish with an optional topping, whip cream with vanilla. Dollop the cream on top of the panna cotta, garnishing with chocolate and berries.
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