From the kitchen
Cardamom & Rose Water Camel Milk Panna Cotta
A delicate, molded dessert that pays homage to historic culinary roots. The airy structure of camel milk delivers a silky mouthfeel that lets aromatic botanical profiles blossom beautifully.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 2 cups Camel Milk
- 1 packet (2.25 tsp) Gelatin Powder
- 1/4 cup Cold Water
- 1/4 cup Light Honey or Agave
- 1/2 tsp Ground Cardamom
- 1/2 tsp Pure Rose Water
Method
- Sprinkle the gelatin powder evenly over the cold water in a small dish; let it sit for 5 minutes to bloom completely.
- In a small saucepan, bring the camel milk, honey, and ground cardamom to a gentle warmth over low heat, taking care not to let it reach a boil.
- Remove the pan from the stove. Add the bloomed gelatin to the warm milk, stirring constantly until fully dissolved.
- Whisk in the rose water until completely incorporated.
- Strain the liquid through a fine-mesh sieve into four clean ramekins or decorative molds. Refrigerate for a minimum of 4 hours.
Kitchen note
To serve, carefully dip the bottom of the ramekins into warm water for 5 seconds, run a thin knife along the edge, and invert onto a plate. Garnish with crushed pistachios.
Culinary Library
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