Cardamom Blackberry Panna Cotta

Cardamom Blackberry Panna Cotta
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Cardamom Roasted Blackberry Panna Cotta

  • 1 envelope unflavored gelatin
  • 2 tablespoons boiling water
  • 2 cups heavy cream
  • 1 cup half & half
  • 1/3 cup sugar
  • 2 teaspoons vanilla bean paste (substitute equal parts vanilla)
  • 1 8 oz bag Stahlbush Island Farms Blackberries
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons pure maple syrup
  • Salted pistachios, for serving

1. In a small bowl whisk together the gelatin and boiling water until fully dissolved. Set aside.

2. In a saucepan over medium heat add the cream, half & half, and sugar. Continuously whisk until mixture reaches a gentle simmer. 

3. Remove from heat. Whisk in the vanilla paste and gelatin until combined. Evenly divide mixture amongst 6 large or 8 small ramekins. Refrigerate until fully set, about 6 to 8 hours.

4. As the panna cotta sets prepare the blackberries. Transfer blackberries to a lined baking sheet. Toss with cardamom and maple syrup.

5. Roast for 15 minutes at 375(f) degrees. Refrigerate until ready to serve. 

6. When ready to serve, evenly divide the blackberries amongst the panna cotta and sprinkle with salted pistachios. Enjoy!

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