Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
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Worst Cooks in America
Vanilla and Cardamom Panna Cotta with Amaretto Cherries and Pistachio Brittle
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- Level: Intermediate
- Total: 4 hr 40 min (includes chilling and setting time)
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 694
- Total Fat
- 42 g
- Saturated Fat
- 24 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 10 g
- Cholesterol
- 115 mg
- Sodium
- 52 mg
My recipe for cardamom panna cotta is literally one of my favorite desserts ever. A rich, creamy, luscious, custard-like dessert without eggs, it comes together quickly and without fuss. The cardamom and vanilla are so harmonious, complementing each other so generously, it’s hard to ever imagine them apart. Once you get the basics down, this recipe is highly adaptable. You can steep various spices, herbs, fruit or vegetables in the cream to change its flavor. I finish the panna cotta with amaretto-infused Amarena cherries and a crunchy, sweet and salty pistachio sugar brittle. Beautiful and absolutely delicious.
- Level: Intermediate
- Total: 4 hr 40 min (includes chilling and setting time)
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 694
- Total Fat
- 42 g
- Saturated Fat
- 24 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 10 g
- Cholesterol
- 115 mg
- Sodium
- 52 mg
Ingredients
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Directions
Special equipment:
a 6-slot dariole or pudding mold- Combine the heavy cream, milk, vanilla extract, cardamom, vanilla bean and 1/3 cup superfine sugar in a large saucepan. Heat the mixture over medium heat, stirring occasionally, until it just starts to simmer. Carefully bring to a boil, then immediately remove it from the heat. Allow to steep for about 10 minutes to infuse the flavors.
- While the cream mixture is infusing, place the gelatin in a small bowl and cover with cold water. Set aside to bloom for 3 minutes until it becomes soft and spongy.
- Strain the infused cream into a clean saucepan to remove the vanilla bean and cardamom pods. Reheat the mixture over low heat until it's warm but not boiling. Gently squeeze the soaked gelatin of excess water, then add to the warm cream mixture, stirring until completely dissolved. Strain the mixture through a fine-meshed sieve into a liquid measuring cup with a spout for easy pouring.
- Divide the mixture equally among six 1/2-cup dariole or pudding molds, then place in the refrigerator and chill for least 4 hours or until set. If you are short on time, you can place the molds into the freezer for 1 hour, then transfer to the fridge for 1 hour until set.
- Add the cherries and amaretto to a small saucepan. Heat gently over low heat until warmed through, about 5 minutes. Remove from the heat and let cool to room temperature in the pan for the flavors to blend together.
- For the brittle, line a sheet pan with parchment paper or a silicone mat and set aside. Add the lemon juice, remaining cup superfine sugar and 2 tablespoons water to a heavy-bottomed pot set over medium heat. Cook, swirling the pot occasionally, until the sugar is dissolved and turns an amber color, 6 to 8 minutes. Remove from the heat and pour in a thin layer on the lined sheet pan. Sprinkle the pistachios on top. Allow to set for at least 5 minutes or up to 30 minutes. Blitz in a food processor to a fine crumb.
- Once the panna cotta is set, dip the molds in hot water up to the lip for 5 seconds. Run a butter knife along the edge of the panna cotta to release, then turn out onto a serving dish. Spoon some of the cherries and syrup around the panna cotta and garnish with the pistachio brittle.
