Panna cotta with cardamom jelly and cinnamon
A pure experiment, but a successful one. This dessert will please not only your family, but also your guests at the holiday table.
Ingredients:
For 6 servings
Panna cotta:
- 30% cream - 2 tbsp;
- milk - 100 ml (I had already boiled);
- blackberry liqueur - 50 ml;
- sugar - to taste;
- lemon zest - 3 wide and long strips;
- fast dissolving gelatin - 2 tbsp with the top;
Cinnamon Carcade Jelly:
- boiled water (boiling water) - 2.5 tbsp;
- carcade - 4-5 tbsp;
- sugar to taste;
- cinnamon to taste (I added on the tip of a knife for a faint note);
- Gelatin - 2 tbsp.
Cooking panna cotta with jelly from cinnamon carcade:
Panna Cotta:
Pour milk (cold boiled milk) into a saucepan, put it on fire and heat it. Remove from the heat and dilute the gelatine in it.
Pour the cream into a ladle, add the blueberry liqueur, sugar and lemon zest, put over medium heat until boiling. Then remove from the heat, remove the zest and pour into the cream, diluted gelatine in milk. Pour into the prepared in advance dishes. Cool to room temperature, and then put in the refrigerator while we prepare the jelly.
Cinnamon cakcade jelly
.Pour the kakkade into a pot and pour boiling water over it, leave to infuse for 5-7 minutes. Then strain through a sieve. Pour the infusion into a saucepan, add sugar and cinnamon to taste, let simmer for a few minutes, remove from the heat.
Pour the infusion into the pot, add sugar and cinnamon to taste, remove from the heat.
Gently pour the gelatine into the carcade infusion and allow to cool to room temperature.
Remove the panna cotta from the fridge and pour each portion on top of the cinnamon-carcade and gelatin contents. Then place in the fridge until set.
Allow the panna cotta to set.
Serve the panna cotta as a dessert.
Serve the panna cotta as a dessert.
Have a nice tea party!
Have a nice tea party!
