White Chocolate-Cardamom Panna Cotta
Sweetened with white chocolate, this rich, Middle Eastern-inspired panna cotta gets its distinctive floral aroma from an infusion of blistered cardamom.
Yield: serves 6
- 6 green cardamom pods
- 1 1⁄2 cups heavy cream
- 1 cup milk
- 1⁄2 tsp. kosher salt
- 1 vanilla bean, seeds scraped an reserved
- 2 tsp. unflavored powdered gelatin
- 12 oz. white chocolate, finely chopped
- 1⁄2 cup sugar
- 1 tbsp. cornstarch
- 1 cup fresh orange juice
- 1⁄4 cup orange liqueur, such as Grand Marnier
- Finely grated zest of 1 orange
- 1⁄3 cup orange marmalade
- 4 tbsp. unsalted butter, cubed
- 1 orange, peeled of pith and segmented
- Place cardamom pods in an 8" skillet over high heat, and cook, swirling pan occasionally, until charred and blistered in spots, about 4 minutes. Transfer to a bowl, and using a muddler or wooden spoon, crush to expose seeds; then transfer to a 2-qt. saucepan along with cream, ¾ cup milk, ¼ tsp. salt, and vanilla bean with seeds; bring to a simmer over medium-high heat. Remove from heat, and let steep for 10 minutes. Combine remaining milk and gelatin in a small bowl; let sit to soften gelatin, about 5 minutes.
- Place white chocolate in a bowl, and pour steeped cream mixture and gelatin mixture over chocolate; let sit for 1 minute. Using a small rubber spatula, slowly stir chocolate from the center until gelatin dissolves, and mixture emulsifies and is smooth. Pour through a fine strainer into a large glass measuring cup; discard solids. Divide mixture among six 6-8-oz. shallow ramekins or custard molds, and refrigerate until set, at least 4 hours.
- Meanwhile, whisk together sugar and cornstarch in a 2-qt. saucepan; add juice, liqueur, and zest. Bring to a boil over medium-high heat, and cook, stirring often, until thick, about 3 minutes. Remove from heat, and stir in marmalade and butter until smooth; let cool to room temperature. Add orange segments, and stir gently to combine with sauce; set aside.
- To serve, run a paring knife around the edge of each ramekin, invert panna cotta onto a small plate, and spoon orange sauce on the side.