Name: Chocolate and cardamom panna cotta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 220 g dark chocolate 70%; 400 ml cream fresh, for whipping; 200 ml milk; 100 g castor sugar; 1 tsp cardamom ground; 3 Sheridans gelatine leaves; 6 Tbs rose syrup; 1/2 tsp cardamom ground; 1 lime zest and juice; pomegranate; 2 Tbs pistachios chopped; rose petals; chopped

Recipe Disclaimer

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Ingredients (13)

220 g	dark chocolate — 70%
400 ml	cream — fresh, for whipping
200 ml	milk
100 g	castor sugar
1 tsp	cardamom — ground
3	Sheridans gelatine — leaves

For the rose syrup:

6 Tbs	rose syrup
1/2 tsp	cardamom — ground
1	lime — zest and juice

TO SERVE:

	pomegranate
2 Tbs	pistachios — chopped
	rose petals
	chopped

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Method:

Melt the chocolate with the cream, milk and sugar in a heatproof bowl suspended over a pot of simmering water.

Once melted, whisk until the sugar dissolves then stir in the cardamom.

Meanwhile, soak the gelatine leaves in cold water for five minutes. Squeeze out excess water and dissolve in the warm chocolate mixture. Pour into mould and allow to set in the fridge for at least one hour.

Bring all the ingredients for the rose syrup to a boil with 2 Tbsp of water and then bring to the boil and allow to infuse for 30 minutes.

Strain into a jug and reserve for plating. Unmould the panna cotta and place in centre of plate. Spoon around the rose syrup, arrange berries rose petals and a sprinkling of pistachio on the plate.

Reprinted with permission of The Food Network and Reza Mahammad. Follow Reza @RezaMahammad.