Nancy’s Recipes

Desserts

Vanilla Panna Cotta with Ginger Cardamom Syrup

Featured Product: Nancy’s Organic Vanilla Whole Milk Yogurt 

 

Ingredients

Ginger Cardamom Syrup

  • 1 C. Water
  • ¾ C. Cane Sugar
  • 4 oz. Ginger Root, peeled and thinly sliced
  • 4 Cardamom Pods, crushed

Panna Cotta

  • 1 ¼ C. Whole Milk, divided
  • ¼ oz. Package Unflavored Powdered Gelatin
  • ½ C. Heavy Cream
  • ¼ C. Cane Sugar
  • 1 C. Nancy’s Organic Vanilla Whole Milk Yogurt
  • 6 (4 oz.) Canning Jars

 

Directions

  1. To make the syrup, combine the water, sugar, sliced ginger, and crushed cardamom pods in a small saucepan over medium-high heat. Bring the mixture to a low boil. Reduce the heat to low and simmer until fragrant and infused, 30-40 minutes.
  2. Strain the syrup into an 8oz. canning jar. Store excess in the refrigerator up to two weeks.
  3. To begin making the panna cotta, pour ¼ C. of the cold milk into a saucepan and sprinkle the gelatin on top. Once the gelatin is saturated, place the pan over low heat.
  4. Whisk just until the mixture is smooth, then gradually add the remaining milk and the sugar. Whisking, allow the mixture to steam between additions.
  5. Once the milk mixture reaches 180 degrees, remove the pan from the heat and allow it to cool, about 30 minutes.
  6. Place the vanilla yogurt in a mixing bowl. Once the milk mixture has cooled, whisk it into the yogurt and pour the new mixture into 6 (4oz) or 3 (8 oz.) canning jars. Secure the lids and chill for 4 hours or overnight.
  7. Top each jar of vanilla panna cotta with ginger cardamom syrup to serve.