This week, the local strawberries came to market in Philly, and that meant I wanted to buy them all, and not simply to make Cardamom Panna Cotta with Berries. I love these very special little berries that taste how all strawberries should taste. I think about these berries all year long, and then when the season hits, it’s on! I think of as many ways to eat them as possible aside from eating them on their own by the pint for breakfast, lunch and dinner. This Cardamom Panna Cotta with Berries came about as a perfect dessert to pair with my prized strawberries. Marc said, “Will you make dessert?” and the next thing I knew, we were enjoying Cardamom Panna Cotta with Berries. Ok, maybe it wasn’t quite that simple, but I knew I wanted something to enhance, but not distract from the special fruits. The tiny local strawberries were so beautiful and flavorful and definitely worth a special effort to showcase them. I had some leftover goat yogurt hanging around that needed to be used up. Once I decided to add cardamom- my favorite spice- rose water syrup begged to join the party. This dessert is really quick and easy (you do need to plan ahead a bit so it has time to set) and it feels light and refreshing. My Cardamom Panna Cotta with Berries doesn’t detract from the fresh strawberries at all, but offers enough flavor that it’s still delicious even when fresh strawberries are no longer in season.
Cardamom Panna Cotta with Berries
Ingredients
- 2 cups goat milk yogurt or Greek Style if you can’t find goat yogurt
- 1 envelop gelatin
- 3 tablespoons water
- 1 cup cream
- 4 cardamom pods
- ⅔ cup sugar; divided
- ⅓ cup rose water*
- fresh strawberries
Instructions
- In a small bowl, sprinkle the gelatin over 3 tablespoons water; let stand until softened, 5 minutes.
- Break the cardamom pods and reserve the seeds.
- In a small saucepan, bring the cream, ⅓ cup sugar and cardamom to a simmer.
- Remove from heat and whisk in the gelatin.
- In a medium to large bowl, whisk the yogurt until smooth.
- Pour the cardamom cream mixture into the yogurt through a fine sieve to remove the cardamom seeds.
- Pour the mixture into six ½ cup ramekins and refrigerate until set (3 hours to overnight).
- Meanwhile, in a small saucepan, simmer the rose water and ⅓ cup sugar over moderate heat until the syrup has reduced down to a thick syrup. Set aside at room temperature.
- To serve, run a knife or small spatula around the inside of each ramekin.
- Set a plate on each ramekin and invert each panna cotta onto a plate (you may have to tap and shake the ramekins to loosen the panna cottas).
- If all else fails, you can set the ramekin in a bowl of warm water for 30 seconds to release the sides.
- Slice the strawberries and arrange them around the panna cottas.
- Drizzle with some of the rose water syrup and serve.
