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Honey and cardamom panna cotta with oranges

Serving size: Serves 10 or more
Cuisine type: Indian
Cooking time: More than 2 hours
Course: Dessert

Honey and cardamom panna cotta with oranges
INGREDIENTS

600ml cream
1/3 cup (115g) honey
¼ cup (55g) sugar
6 cardamom pods, crushed lightly
2 titanium-grade gelatine leaves
(see Cook’s Note)
400g Greek-style yogurt
3 medium (720g) oranges, segmented
½ cup (70g) pistachio kernels, toasted, chopped coarsely

spiced syrup
1/3 cup (75g) sugar
1/3 cup (80ml) water
3 cardamom pods, crushed lightly
1 cinnamon stick
METHOD

Combine the cream, honey, sugar and cardamom in a small saucepan; stir over medium heat until sugar dissolves. Bring to a simmer over medium heat. Remove from heat and set aside for 10 minutes.

Meanwhile, soak the gelatine leaves in a bowl of cold water for about 3 minutes or until soft. Drain the gelatine leaves and stir into the hot cream mixture until they are dissolved. Use a whisk to stir in the yogurt until it’s smooth. Strain the mixture into a jug. Divide among 10 x ½ cup (125ml) serving glasses. Place on a tray, cover with plastic wrap and refrigerate for 2-3 hours or until set.

Spiced syrup Combine the sugar, water, cardamom and cinnamon in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Boil gently for 5 minutes or until reduced to about ½ cup (125ml). Remove from the heat and cool to room temperature.

To serve, divide oranges and Spiced Syrup among the panna cottas. Sprinkle with the pistachios.

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