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Spices details

ITEM SIZES
Cardamom Ground 5g
Cardamom Whole 3g
Cinnamon Ground 15g
Cinnamon Sticks 25g
Clove Whole 10g
Clove Ground 25g
Nutmeg Whole 40g

 

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Recipe
COCONUT CARDAMOM PANNA COTTA TOPPED WITH TOASTED COCONUT AND GRANOLA

COCONUT CARDAMOM PANNA COTTA TOPPED WITH TOASTED COCONUT AND GRANOLA

 

Ingredients:

You will need:
1 ½  Tbsp of Powdered Gelatin
2 – 15 Oz Tins of Coconut Cream
1 ¼ Cups  Milk
1 Cup of Heavy Cream
1/3   Cup of Confectioners’ Sugar
½  Tsp of CHIEF Brand Cardamom (Elychee) Powder
½  Tsp of CHIEF Brand Cinnamon
Dash of CHIEF Brand Nutmeg
Pinch of Salt

 

Directions: 

1. Sprinkle Gelatin in 4 Tbsp of cool water in a small bowl. Set aside to soften up.
2. In a medium saucepan, place all ingredients in. Bring to a simmer, and let it cook for 5 minutes without coming to a boil. When bubbles start to break the surface of the milk mixture, add the gelatin mixture in. Stir to combine to ensure its completely dissolved.
3. Divide the coconut curry mixture evenly among small ramekins or ceramic cups. Chill them in the refrigerator for about  4 hours or until firm.
4. To serve, top with some toasted desiccated coconut, crumbled granola and mint to garnish.

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