Made with cardamom, date and coffee, we switch up the traditional flavours of a panna cotta for this fun, new style.
HANDS-ON TIME 30 minutes | TOTAL TIME 30 minutes ( + overnight refrigeration) | SERVES 6 | GLUTEN-FREE
- 2 tins (540 ml) coconut milk
- 12 fresh dates (240 g), pitted
- 1 1⁄2 cups boiling water
- 1 tbsp powdered gelatine
- 1 1⁄2 tbsp instant coffee granules
- 300 ml pouring cream
- 3 tsp vanilla extract
- 3⁄4 tsp ground cardamom
For the panna cotta:
PLACE 1 tin of coconut milk in the fridge overnight to chill, this will separate the milk and the cream.
ADD the dates to a small bowl with 1 cup of boiling water. Stand for 10 minutes. Drain, reserving the soaking liquid. Blend the dates with 1⁄2 cup of the soaking liquid until smooth.
SPRINKLE the gelatine over remaining soaking liquid. Stand for 5 minutes.
DISSOLVE coffee in remaining boiling water.
OPEN the refrigerated coconut milk tin, reserve the cream and refrigerate until needed. Drain the milk into a pot.
ADD remaining coconut milk to the pot with the coffee mixture, 1 cup of the cream, 2 tsp of vanilla and 1⁄2 tsp of the cardamom, bring to a simmer.
REMOVE from heat, then stir in the gelatine mixture. Strain the mixture into a bowl and stir in the dates.
POUR the panna cotta into four 1 1⁄4 cup (310 ml) glasses, refrigerate for 4 hours or overnight until set.
BEAT the reserved chilled coconut milk, remaining cream and vanilla extract in a small bowl of an electric mixer until soft peaks form.
SERVE your cardamom, date and coffee panna cotta topped with a spoonful of the coconut cream, sprinkled with the remaining cardamom.
TIP Get adventurous with your dessert toppings! Serve your panna cotta with some chocolate shavings, a coffee crumb or boudoir biscuits to elevate the expereince!