Coconut Cardamom Panna Cotta Recipe

Bloom the Gelatin

In a small bowl, sprinkle gelatin over 50ml of cold water. Let it sit for about 5 minutes to bloom.

Heat the Mixture

In a saucepan, combine coconut milk, heavy cream, sugar, ground cardamom, vanilla extract, and a pinch of salt. Heat over medium heat until sugar dissolves, but do not let it boil.

Combine Gelatin

Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Pour the mixture into serving glasses or molds.

Chill

Refrigerate for at least 4 hours, or until set.

Bloom Gelatin

In a small bowl, sprinkle gelatin over 30ml of cold water. Let it sit for about 5 minutes.

Heat Juice and Sugar

In a saucepan, combine passion fruit juice and sugar. Heat gently until sugar is dissolved.

Combine Gelatin

Remove from heat and stir in bloomed gelatin until fully dissolved. Allow to cool slightly.

Pour Over Panna Cotta

Once the panna cotta has set, pour the passion fruit gelée over the top and return to the refrigerator to set for at least 1 hour.

Macerate

In a bowl, combine mixed berries, sugar, and lemon juice. Let sit for about 20 minutes to release juices.

Plate the Dessert

To serve, remove panna cotta from molds (if using), top with macerated berries, and garnish with Cara Cara orange segments.