Thursday, August 25, 2011

Panna cotta with lime and cardamom

300 grams of milk, 300 grams of cream 35% fat, 140-160 grams of sugar, the skin of a lime green cardamom pods 10 and 1 g of agar (or equivalent gelatin sheets, see container manufacturer).

Put in a saucepan the milk, cream, sugar, lime peel and cardamom pods open, you can open them one by one with hands or put them in a mortar and a few light taps. Heat over medium heat and moves with a spatula occasionally. When the milk and cream come to the boil, incorporates the agar (or gelatin sheets that have been soaking beforehand) and blends well with the rods, let simmer for one minute, then shut down and remove from heat .

Let stand about ten or fifteen minute infusion. After this time, strain the preparation and pass to a jar (or container) where you can leave a few minutes to lose the possible bubbles. You can also pour the panna cotta molds directly after straining. Cool to room temperature. If you have used agar agar (gelatin sheets with cold and needs more time) will curd cool to room temperature, the panna cotta also cover with plastic wrap and let stand in refrigerator to serve it fresh.

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