As the weather warms up in the northern hemisphere, Steve has concocted this delicious low carb Panna Cotta!
2 cups Heavy Cream
¼ cup Bocha Sweet
2 teaspoons Gelatin
1 cup Half and Half
¼ cup Cold water
1 teaspoon Salt
4 Cardamom pods
12 Coreander Seeds
½ teaspoon Ground Cinnamon
2 teaspoons Vanilla extract
Bloom the gelatin: In a small jar with tight fitting lid, combine the water gelatin and salt. Shake well and let bloom for 10 minutes. Measure half
and half and let warm to room temperature.
Grind cardamom and coreander: In a mortal and pestle (or coffee grinder). Grind the cardamom pods and coriander seeds into a powder. Transfer this powder into a 2.5 qt sauce pan. Add the cinnamon powder.
Heat cream: In a 2.5 Quart sauce pan, gently heat the cream, sweetener, cardamom, coriander and cinnamon. Do not boil.
Combine half and half to gelatin: Use a whisk to break up gelatin and add the half. Use whisk to break up chunks of gelatin. This can alternately be
done on double boiler to dissolve gelatin in half and half.
Combine gelatin mixture with cream: While whisking, add the gelatin mixture to the warm heavy cream.
Dissolve gelatin: With gentle heat, whisk the mixture for 3 minutes to completely dissolve all gelatin in the mixture. Remove from heat and add
the vanilla. Whisk to incorporate the vanilla into the mixture.
Pour into muffin pan: Pour the mixture. Into the cells of a 12 cup ceramic coated muffin pan.
Refrigerate: Cover the muffin pan with plastic wrap or wax paper
and refrigerate for 2-3 hours