Coconut Panna Cotta with Cardamom

1. 1 Coconut milkpack 400 ml ≈ $2.20 65 ml
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 40 ml
3. 3 Sugar 45 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Cardamom to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Melt 20 g sugar with 1 tbsp water over medium heat for 4–5 minutes until deep golden caramel.

2. Quickly pour the caramel into ramekins.

3. Mix coconut¹ milk² with cow’s milk, add cardamom, and bring to a boil. Remove from heat and let cool for 10 minutes.

4. Whisk 1 egg with the remaining sugar.

5. Slowly stream the warm milk² mixture into the eggs⁴ while stirring, then pour into the ramekins.

6. Place ramekins in a deep baking dish, add hot water halfway up their sides. Bake at 350°F (180°C) for 40 minutes, until the center jiggles slightly.

7. Cool, refrigerate for at least 2 hours, then run a knife around the edges and invert onto plates.

In short

• In the planner this dish is cooked for two days: reheat on day two.