Cardamom pumpkin panna cotta with cognac
Alcoholic beverages
To create this mold, I adapted a pumpkin panna cotta recipe by Mark Bittman published in the New York Times. I added the cardamom simple syrup and cognac. It’s a shame many American’s have yet to discover what South Asians have known for centuries – cardamom is a distinctly lovely spice that takes deserts to an entirely different level of, well, spicy fantasticness. The combination of cardamom, pumpkin, cream, and cognac tasted like a unique boozy pumpkin pie without the crust. <br /> <br />The cardamom simple syrup alone can be be added to your favorite beverage for a unique and lovely taste. I enjoyed adding it to orange pekoe tea and hot chocolate.
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