coconut and cardamom panna cotta with carrot granita

Coconut and Cardamom Panna Cotta

1 1/2 cups cream
1 1/2 cups coconut milk
3/4 cup sugar
20 cardamom pods
6 sheets gelatin

Soak the gelatin sheets in cold water. Heat the cream, coconut milk, sugar, and cardamom seeds (crack open the pods and use the seeds only) until simmering. Allow to cook for around 5 minutes, stirring several times. Take the mixture off the stove.

Squeeze the water from the gelatin sheets and place them in a bowl. Strain the cream mixture on top of the gelatin. Stir until the gelatin sheets have dissolved. Pour into ramekins (or plastic cups) and set in the refrigerator overnight.

To unmold, run a knife around the edge and flip onto a plate. Top with granita and roasted brown rice to serve.

Carrot Granita

1 cup carrot juice (juice from approx. 10 small carrots)
Small piece ginger, peeled and juiced
3/4 cup water
2 cinnamon sticks
1 star anise
Freshly grated nutmeg

Combine the water, sugar and spices in a small saucepan. Bring the mixture to a boil to dissolve the sugar. Remove from the stove and let the syrup cool with the spices.

When cool, strain the syrup and mix with the carrot and ginger juice. Freeze the mixture in a shallow pan and freeze overnight.When the mixture has frozen, use a fork to scrape the mixture into flakes. If the mixture begins to melt, you might need to refreeze it and then continue scraping.

Note: if you are making your own carrot juice, make sure you peel the carrots. You should also strain it twice to remove any remaining pulp.


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