Nordic Winter Forest Dream

Allergens

Dairy, Tree Nuts (Almonds)

Ingredients

• 1 cup fresh or frozen blackberries
• 2 tbsp granulated sugar
• 1 tsp ground cardamom
• 1/4 tsp lemon zest
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 2 tbsp unflavored gelatin powder
• 3/4 cup toasted almonds, roughly chopped

Instructions

1. In a saucepan, combine blackberries, sugar, cardamom, and lemon zest. Cook over medium heat until the berries have softened and released their juices. Remove from heat and let cool.
2. In another saucepan, combine cream, sugar, and vanilla extract. Heat until sugar is dissolved, then remove from heat.
3. In a separate bowl, sprinkle gelatin over milk and let sit for 5 minutes to soften. Add the gelatin mixture into the warm cream mixture, stirring well until completely combined.
4. Pour the cream mixture over the cooled blackberry mixture. Stir gently to combine.
5. Divide the mixture into two individual serving dishes, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
6. To serve, top each panna cotta with chopped almonds and garnish with fresh berries or mint leaves.

Chef’s Insight

To enhance the cardamom flavor, infuse it into the cream mixture by adding whole pods during heating and straining before combining with the gelatin.

Notes

The blackberry sauce can be made ahead and stored in the refrigerator until needed.