Vanilla panna cotta with cardamom
A delicious dessert in which the sweet notes of panna cotta and honeycomb come together with the red fruit and cardamom.
A delicious dessert where the sweet notes of panna cotta and honeycomb blend with the red fruit and lemony flavor of cardamom. Served not traditionally in a glass, but in the form of a bar.
Preparation
Panna cotta
Halve the vanilla pod lengthwise and scrape out the marrow.
Combine the heavy cream, milk, sugar, cardamom, vanilla pod, and vanilla seeds in a saucepan. Simmer over low heat for 20 minutes. Strain the vanilla pod and cardamom from the panna cotta.
Soak the gelatin in cold water. Add it to the panna cotta and let it cool to room temperature. Pour it into a baking sheet and let it set in the refrigerator.
Honey comb
Add 40 ml of water with the sugar and honey to a pan and heat over medium heat to a temperature of 150ºC.
Remove the pan from the heat, add the baking soda and stir with a whisk until smooth.
Pour the hot mixture onto a baking sheet lined with baking paper and let it cool. Break it into pieces and store the honeycomb in an airtight container.
Garnish
Cut the panna cotta into long strips. Serve the panna cotta and arrange three pieces of honeycomb, some lemon thyme, raspberries, and red currants along the sides of the panna cotta.
Ingredients
- 450 ml slagroom
- 50 ml halfvolle melk
- 100 g suiker
- 1 Vanillestokjes pure (artnr 144378)
- 3 Kardemom (heel) (artnr 065678)
- 3 gelatineblaadjes
- 250 g suiker
- 60 g honing
- 1 ½ tl baking soda
- 3 g citroentijm
- 50 g aalbessen
- 12 frambozen
- Allergenen
- Melk
