Cardamom panna cotta from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 419) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rose-scented berries

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 06, 2021

    Good cardamom flavor with a brightness from the buttermilk. My panna cottas turned out plenty firm enough to unmold cleanly.

  • inflytur on September 15, 2020

    A lovely panna cotta with the bright flavor Of buttermilk. I used white cardamom which gave a subtle flavor. It was a bit softer than I prefer. Next time I’ll try adding an additional ¼ tsp of gelatin.

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