My sinful whim: Indian style panna cotta

Mon Peche Mignon La Panna Cotta A L Indienne

It’s the recipe of my boyfriend, Claudio Cambon. Since he is Italian, I asked him to invent a half-Italian/half-indian recipe. And the result is this Indian style panna cotta with caramel.

Incorporate2 tablespoons of powder gelatin in a cup of whole milk at room temperature. Mix.

In a salad bowl,mix 2 cups of whipped cream with 4 tablespoons of blond cane sugar.

Heat on a very low flame for 10 minutes, after having added ½ teaspoon of cardamom, 4 cloves, a small stick of cinnamon, and a dash of nutmeg, to allow the spices to marinate and melt the sugar.

Pass the mixture through a sieve to remove the spices.

Mix with the milk and the gelatin.

Pour into glass container and place in the icebox for 3-4 hours in order for it to solidify.

Before you serve it, add a tablespoon of « La Chambre aux Confitures » caramel. You can add a few chocolate coffee grains on top.

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