“Golden milk” coconut panna cotta
Serves 4
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Ingredients
  1. 8 green cardamom pods, split open and seeds harvested
  2. 400g can full fat coconut milk (you can use light but it will be less creamy)
  3. 10g fresh turmeric, peeled and finely grated
  4. 2 tablespoons maple syrup
  5. 1/2 teaspoon vanilla extract
  6. 2 teaspoons agar flakes (I use Clearspring)
Instructions
  1. Crush the cardamom seeds with a pestle and mortar.
  2. In a small saucepan, gently heat all the ingredients other than the agar flakes on a medium heat, stirring regularly, until it reaches a gentle boil.
  3. Sprinkle over the agar flakes and simmer for a few minutes, stirring as you go, until the flakes are fully dissolved.
  4. Strain through a sieve and pour into 4 ramekins. Give them a gentle tap to get rid of any air bubbles and allow to set in the fridge for a couple of hours before serving.
Notes
  1. If turning out (rather than serving in the pot), gently pull the panna cotta away from the edge of the ramekin with your finger to break the seal and then dip in a shallow bowl of warm water for a few seconds before turning out.
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