Spiced Honey Panna Cotta
Created by Kylie Millar, MasterChef Australia.
Ingredients
| 2 tbsp | 30 ml | confectioner's cream (or condensed milk, or sour cream) |
| 500 g | fresh milk | |
| 12 tablespoons | 180 ml | honey |
| 1 | vanilla pod | |
| 2 packets | gelatin | |
| 2 tsp | 10 ml | ground cardamom |
| 2 | cinnamon sticks | |
| 4 | cloves | |
| 3 | star anise |
Instructions
Step 1 Put the gelatin to swell in 2-3 tablespoons of cold water and set aside until its turn comes. Heat the cream and milk in a saucepan over medium heat, stirring gently. Remove from the stove. Add the vanilla, cardamom, cinnamon, cloves and star anise. Set aside for 10-15 minutes so the aromas are released.
Step 2 Strain the mixture into another container. Discard the strained spices. Return the mixture to the saucepan and cook until the liquid is almost at boiling point (up to 90 degrees). Remove from the heat. Add the honey and gelatin and stir until dissolved. Pour into 6 small cups or glasses. Place in the refrigerator for 4 hours or overnight to set.
Step 3 Decorate with grated coconut and star anise, or with cinnamon.
OR
Garnish with cucumbers from Gordon Ramsay's recipe.