For the panna cotta
- 1 ½ cups half-and-half
- ¼ cup plus 2 tablespoons sugar
- 3 cardamom pods, smashed
- ⅛ teaspoon salt
- 1 cup coconut milk (unsweetened)
- 1 ½ teaspoons powdered gelatin
- ½ cup blackberries or raspberries, or a mixture
- 2 teaspoons sugar
- ½ teaspoon grated ginger
- 2 small nectarines or peaches, optional
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
233 calories; 15 grams fat; 11 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 3 grams protein; 22 milligrams cholesterol; 79 milligrams sodium
- In a small saucepan, warm the half-and-half over medium-low heat. Do not allow to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off heat and let cool. Stir in coconut milk.
- Put gelatin in a small bowl and add 2 tablespoons cold water. Let dissolve, about 5 minutes, then add to half-and-half mixture; stir well. Strain through a fine-meshed sieve into a pitcher. Pour mixture into six 4-ounce ramekins or custard cups. Cover with plastic wrap and refrigerate until firm, about 2 hours. (May be made several hours or up to a day in advance.)
- Put berries in a bowl and sprinkle with the sugar and grated ginger. Mix gently and macerate 10 minutes. Add slices of nectarine or peach, if desired. To serve, run a knife around edge of ramekin, then invert ramekin over dish. Shake gently to unmold. Surround panna cotta with fruit, or serve in ramekin with fruit on top.