Cardamom coconut gelatin
Ok, so one of my food resolutions for the year was to create some new gelatin flavors. http://chowhound.chow.com/topics/582493
All of a sudden, I was in possession of a whole canister of gelatin and needed some new ways to use it. Along the way, I had come up with some interesting flavors (tea & lime stands out) and also had some failures (grapefruit doesn’t gel, apparently). Then I made something really haunting and ambrosial: Cardamom Coconut Milk Gelatin
I slowly heated 1 generous cup (probably closer to 1 1/4 cup) of whole milk with about 2 heaping tablespoons sugar and 5 green cardamom pods (crushed) until it started to get a little foamy around the edges. I sprinkled ~1 1/2 teaspoons of powdered gelatin over 1/2 cup of cold whole milk to bloom.
I toasted about… 1/3 cup of unsweetened shredded coconut at 350 for maybe.. 2 minutes, tossing it mid-way until it was light brown. I added the toasted coconut to the hot milk and let it steep for 2-3 minutes. I poured the hot milk over the cold milk, stirred it to dissolve the gelatin and strained the liquid and chilled it.
Unfortunately, I didn’t measure anything, so the measurements are approximate. I think I probably used slightly less gelatin than recommended but I tend to prefer my gelatin on the less firm side.
Anyway, the flavor is incredible. I’m not a fan of coconut texture but I do enjoy coconut flavor. The cardamom gives it a fresh and exotic quality. If I called it Cardamom Coconut Panna Cotta (or perhaps Latte Cotta?) and garnished it with mint leaves and some dainty citrus supremes and a berry gastrique, I could charge 8 bucks at some fancy restaurant.