Orange Cardamom Panna Cotta with Spiced Mandarins & Pistachio Crumb
Delight your palate with Ainsley Harriott's Orange Cardamom Panna Cotta, featuring spiced mandarins and pistachio crumb, for a Mediterranean twist on this classic Italian dessert.
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Cooking tools:
- Food processor
- Ramekin
- Fine-mesh sieve
- Pastry brush
- Pitcher
- Mixing bowl
- Saucepan
- Whisk
- Baking sheet
- Cutting board
- Chef's knife
- Can opener
- Spoon
- Plate
- Refrigerator
- Stove
Ingredients
- 2 gelatine leaves
- 250ml double cream
- 250ml whole milk
- 30g caster sugar
- 1 cardamom pod, cracked
- 1 tsp orange blossom water (brands vary in strength, so adjust to taste)
- 1 x 298g tin mandarins in natural juice
- 1 tbsp runny honey
- 1 star anise
- 2 cardamom pods, cracked
- 1 cinnamon stick, broken in half
- juice of ½ lemon, or to taste
- 35g granulated sugar
- sunflower oil, for greasing
- 30g pistachio nuts
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