Recipe provided by Ashley Rodriguez
Feel free to leave out the ginger and/or cardamom – the recipe remains to be incredible.
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
7 whole Cardamom pods, cracked
1 inch piece of ginger, peeled and cut into four pieces
1/4 tsp ground ginger
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1. Heat the heavy cream, sugar, ginger and cardamom in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the panna cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.
6. If you’re pressed for time, pour the panna cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
7. Run a sharp knife around the edge of each panna cotta and unmold each onto a serving plate, and garnish as desired.
Serve with poached pears and a drizzle of their poaching liquid.
Adapted from David Lebovitz