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Cardamom and ginger panna cotta with strawberries and saffron syrup

Recipe by Bart Beek

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The combination of cardamom and ginger give off a beautiful Indian flavour to this simple dessert.

Serves 8

Ingredients

900 ml double cream
1 walnut size fresh ginger piece (sliced)
12 cardamom pods (flattened)
8 tablespoons caster sugar
1 split vanilla bean
6 x 2 g sheets gelatine leaves
1 punnet strawberries
2 passionfruit
2 tablespoons chopped pistachios
60 ml saffron syrup

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Method

Place the cream, sugar, ginger, cardamom pods and vanilla bean together into a heavy saucepan and bring to a boil. Simmer gently for 4 minutes then turn off the heat and strain.
Soak the gelatine leaves in cold water until soft, squeeze out the excess water and add to the cream mix. Stir through until dissolved.
Cool the cream mix by placing the whole bowl into a sink of ice water and gently stirring. When cooled down and just starting to thicken, pour into oiled (sweet oils) moulds and refrigerate until set. It’s best to set this overnight.
Present with the strawberries, pistachio nuts, passionfruit and a spoon full of the saffron syrup.

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Notes & Tips

Gently stir the mixture above ice while it’s cooling and wait until it thickens slightly. Then quickly pour it into the moulds. This will suspend the vanilla seeds evenly through the mixture. Present this with fresh berries lightly glazed with a sweet saffron syrup and a spoon of fresh passionfruit seeds.