Chocolate and cardamom panna cotta

Recipe from: 04 March 2013
coffee and cardamom

Ingredients 15
Servings 1
Minutes 00:20


Serving Change
  • 220
    70% dark chocolate
  • 400
    whipping cream
  • 200
  • 100
    castor sugar
  • 1
    ground cardamom
  • 3
    gelatine leaves
  • For the rose syrup:
  • 6
    rose syrup
  • 1/2
    ground cardamom
  • 1
    lime - juice and zest
  • To serve:
  • pomegranate
  • 2
    pistachios - slivered
  • rose petals
  • mint leaves


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.

Read more on: boil  |  recipe  |  desserts  |  dairy

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