Panna cotta is a classic dessert which, has been on many restaurant menus in recent years. Today, its quite hard to find. This is probably because people have tired of it. On one occasion, when planning a menu for a formal event, I was told Panna cotta was too ´normal´. I stood my ground and served it anyway. To my delight, people loved it. I think panna cotta maintains simplicity while creating a beautiful creamy mouthfeel.
Below you can see the before/after view of the photo after editing it in Lightroom.
The photo was enhanced using basic Lightroom tools like highlights/shadows.
Cardamom panna cotta, berry gel, berry foam, meringue, white chocolate rocks and white chocolate soil
Cardamom Panna Cotta
• 0.25l milk
• 0.25l cream
• 25g sugar
• 6 gelatin leaves
• 1 vanilla bean
• 5 cardamom pods (cracked)
• 200g water
• 150g caster sugar
• 50g raspberries
• 50g blackberries
• 50g strawberries
• 1/2 of the berry sauce
• 1% agar
• 1/2 of the berry sauce
• 1% soy lecithin, by weight of berry sauce
• 3 egg white
• 170g sugar
• 220g water
• 200g caster sugar
• 150g white chocolate
• 200g white chocolate
• 30g N-zorbit
1 Soak the gelatin in a bowl of cold water.
2 Bring the milk, cream and sugar to a simmer.
3 Turn off the heat and add vanilla and the cardamom.
4 Let the milk steep for 5 minutes and strain it.
5 Squeeze the water out of the gelatin and stir it in to the warm milk.
6 Fill in molds and put in to the fridge until set.
1 Heat the berries, sugar and lemon juice in a pan.
2 Mix cornstarch with some water.
3 When the berries start to fall apart, blend them in a mixer.
4 Put the blender berries back in the pan and bring slowly to a boil.
5 Pour corn starch mixture in to the berries until it reaches desired consistency.
6 Strain and let it cool in the fridge.
1 Measure the weight of half of the berry juice.
2 Add 1% (weight of the juice) of Agar to the berry juice.
3 Bring the berry and agar to a boil and keep boiling for 2 Minutes.
4 Strain in to a container and let set in the fridge.
5 Once set blend the Gel in a blender until smooth.
1 Combine all the ingredients in a flat bottom container.
2 Use an immersion blender to froth up the mixture.
3 Let the foam sit for about two minutes to stabilize it.
1 Preheat the oven to 80°C.
2 Whisk the egg white until foamy.
3 Add sugar slowly while still whisking. When sugar is added, whisk on highest power until stiff and glossy.
4 Reserve around 40g for the matcha and beetroot almond.
5 Spread the Meringue out thinly on a tray lined whit baking paper.
6 Dry in oven over night or until dry.
1 Heat water and sugar in a pan to 145°C.
2 Melt chocolate.
3 Put chocolate in a bowl and use a hand mixer to whisk it on high power. Slowly pour the hot sugar syrup to the chocolate.
4 Continue whisking until chocolate becomes gravel looking.
5 Store in a airtight container
1 Melt the chocolate and stir in the N-zorbit.
2 When the chocolate starts to clump together pinch of little pieces.
3 Smoothen the pieces in a frying pan over low heat.