rose & fennel panna cotta

cardamom, fennel, rosewater, peppercorn and almond

inspired by the flavours of thandai and my recent obsession with candy-covered fennel seeds

this is a wonderfully scented panna cotta with a delicate texture

serves 2-3, daintily

ingredients

250mL soy milk

10 almonds

1 tsp cardamom seeds

4 black peppercorns

1 inch cinnamon stick

1 tsp fennel seeds

1 tsp rosewater

1 tsp poppyseeds

dash turmeric

2 tsp caster sugar

1 tsp gelatine

method

add the soy milk (250mL), almonds (10), cardamom seeds (1 tsp), peppercorns (4), cinnamon (1 stick), fennel seeds (1 tsp), rosewater (1 tsp), poppyseeds (1 tsp), and a dash of turmeric to a small saucepan

warm gently over low heat to infuse for 30 minutes

stir in the sugar (2 tsp)

remove from the heat and let cool completely (at least an hour)

transfer the mixture to a blender and blend to a smooth(ish) mixture

strain and discard the solids

decant about half a cup of the infused soy milk into a small bowl and sprinkle over the gelatine (1 tsp)

let hydrate for 5 minutes

microwave in 30-second increments until the gelatine powder has fully dissolved

pour the dissolved gelatine back into the pot with the rest of the infused soy milk

divide the milk between two or three small bowls, cups or jelly moulds

transfer to the fridge to set completely

dip each bowl in boiling water briefly and gently invert onto a plate to serve