Cardamom Pannacotta & Black Tea Jelly
Cardamom Panna Cotta
1 Pint/16 oz Heavy Cream
1/4 cup Sugar
4 Green Cardamom Pods
1 1/2 Tbls Water
1 Heaping Teaspoon Gelatin
Black Tea Jelly:
1/4 cup Assam Tea
1 Tbls Dried Rose Petals
2 Cups Water + 1/2 Cup Water
1/4 Cup Sugar
4 Tsps or 2 Packets Gelatin
Combine heavy cream, sugar and cardamom in a pot. Gently warm over medium heat, occasionally stirring to prevent a skin from forming. When you see bubble start to form around the edge of the pot, remove from heat. Cover and let steep 15 - 20 minutes.
Pour water into a wide bowl and sprinkle the gelatin over it. This will bloom the gelatin and you can see it change from a powder to a gel.
Strain the cream mixture of the cardamom pods and return to the stove, over a medium heat. Warm again to just before a simmer again and then shut off the heat. Stir in the gelatin until it dissolves. Pour into jars.
Bring 2 cups of water to a boil. Add tea, sugar, and rose and continue to boil for 5 minutes. Strain tea. Meanwhile pour 1/2 cups of water into a wide bowl. We will be using a lot of gelatin, and you will want all of it to come in contact with the water in one layer. Sprinkle gelatin and let bloom into a gel. Stir into tea until gel dissolve. Let mix cool to room temperature.
Once the tea has cooled, remove panna cotta from the fridge. You can remove them from the rice pan and set them on a flat tray. Pour jelly on top of the panna cotta, cover, and refrigerate until firm, about 1 - 2 hours.
We topped off the finish dessert with crushed dried rose petals and pistachios to mimic the color of green cardamom pods.
Serve with a cup of tea and enjoy! It’s basically breakfast in a jar. Also now that you have the basic recipe, you can try adding different spices and flavors and build your own dessert - maybe a lemongrass Panna Cotta with Green Tea Jelly or recreating the flavors of a Thai Iced Tea.