Ingredients

  • 20 milliliters milk
  • 1 teaspoon gelatin or 1 tsp agar
  • 80 milliliters half and half
  • 90 milliliters whipping cream
  • 2 tablespoons orange zest
  • 30 grams plain chocolate melted
  • 90 milliliters whipping cream
  • 20 grams powdered sugar
  • 45 milliliters Grand Marnier
  • Cardamon Strawberries
  • 20 milliliters water
  • 20 grams sugar, caster
  • 4 pods cardamom, whole
  • 320 grams strawberries cleaned, sliced

Directions

1. Line 4 small dariole moulds or smallest ramekins with cling film.
2. Sponge gelatin in milk.
3. Combine creams with orange peel and let steep for 1 hour. Simmer until cream reduced by half. Strain into bowl. Add gelatin mixture and chocolate to hot cream mixture; whisk until gelatin dissolves. Chill in ice bath, stirring frequently, until mixture begins to thicken. Then whip remaining cream until it holds its shape. Add powdered sugar and liqueur and continue whipping until medium peaks form. Do not overwhip. If you do add enough milk to reach medium peak.
4. When the gelatin mixture reaches "parting of the waves" consistency add a mixing spoonful of cream to gelatin mixture. Combine well. Fold in remaining cream. Divide among cups. Chill until set, at least 4 hours. (Can be made 1 day ahead. Cover and keep refrigerated. Freezes well.)
5. AGAR- If using agar, do not reduce. Add agar to blood temperature cream, then boil for 2 minutes. Add chocolate and whisk until melted. Continue on with recipe.
6. Cardomom Strawberries: Combine water, sugar and cardamom and make a simple syrup. Chill. (Can be made 5 days ahead. Cover and keep refrigerated.) Slice strawberries and coat with strained syrup shortly before serving.
7. To Serve: Invert custard onto plate, remove cling film, garnish with cardamom strawberries.

Notes
Serving Ideas:Original makes 4 servings.


Categories
CustardsPuddings
Keywords
CustardsPuddings
MacGourmet downloadChocolate Panna Cotta with Cardamom Strawberries. To import, drag image to your MacGourmet recipe box.