Tamarind & Coconut Panna Cotta with Spiced Candied Ginger
A delightful Indian-inspired dessert that marries the tangy zest of tamarind with the creamy sweetness of coconut milk. This panna cotta offers a refreshing departure from traditional Indian sweets, with a delightful tropical twist.
Prep Time
75 min
Difficulty
Medium
Servings
6
Calories
350 kcal
Instructions
- 1
In a saucepan, combine coconut milk, granulated sugar, and tamarind paste. Heat over medium heat, stirring until sugar dissolves and the mixture is warm, but not boiling. (5 minutes)
~5 min - 2
Sprinkle agar-agar powder over the warm mixture. Whisk continuously for 2-3 minutes until the agar-agar is fully dissolved. (3 minutes)
~3 min - 3
Pour the mixture into six greased ramekins. Let them cool slightly at room temperature for about 15 minutes, then refrigerate for at least 4 hours, or until set. (15 minutes + 4 hours chilling)
~15 min - 4
While the panna cotta chills, prepare the spiced candied ginger. Peel and finely chop the fresh ginger. (5 minutes)
~5 min - 5
In a small saucepan, combine chopped ginger, brown sugar, water, ground cardamom, and a pinch of salt. Cook over medium-low heat, stirring occasionally, until the ginger is translucent and the sugar has formed a syrupy glaze. This will take about 10-15 minutes. (15 minutes)
~15 min - 6
Spread the glazed ginger onto a piece of parchment paper on a cooling rack. Let it cool and crisp up. (10 minutes)
~10 min - 7
Once the panna cotta is set, carefully unmold them onto serving plates or serve directly in the ramekins. (0 minutes)
- 8
Top the panna cotta with the spiced candied ginger just before serving. (0 minutes)
Tips
- For a smoother texture, you can strain the coconut milk and tamarind mixture through a fine-mesh sieve before adding the agar-agar.
- The candied ginger can be made ahead of time and stored in an airtight container at room temperature for up to a week.
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