METHOD

1. In a small bowl, combine the gelatin with 30ml (2 tbsp) of warm water=. Stir the mixture thoroughly until the gelatin is fully dissolved, then set it aside to allow the gelatin to bloom. The mixture will become thick.
2. Place a saucepan on a stove at a very low heat. Add the coconut cream, almond milk, and all the spices including cardamom pods, fresh ginger, cinnamon stick, ground nutmeg, ground ginger, and ground cinnamon. Let this mixture simmer gently for about 30 minutes. Ensure to stir occasionally to prevent the mixture from burning and to ensure the spices infuse evenly. You don’t want this mixture boiling or bubbling up, just a low gentle simmer.
3. After 30 minutes, remove the saucepan from heat. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the whole spices and ginger pieces.
4. Pour the strained mixture back into the pot, and put that over a low heat.
5. Add stevia (pr maple syrup) and whisk it well. Taste to check the sweetness and add a touch more if you like it sweeter.
6. Then, add the bloomed gelatin to the warm spiced cream. Whisk the mixture until the gelatin is fully incorporated and there are no visible lumps.
7. Divide the final mixture evenly into four glass jars or glasses. Carefully place these in the refrigerator. Let them chill for at least 4 hours, or even better, overnight, until the panna cotta is fully set and firm to touch.

Notes

• I highly recommend finishing them off with my Ginger Cinnamon Cashew Shortbreads to add a beautiful texture.