Cardamom, date and coffee panna cotta

 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

INGREDIENTS

• 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

METHOD

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!

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