Vermicelli Inspired Panna Cotta
Image: Supplied/Masterchef
roast ½ cup vermicelli
1 – 2 tbs ghee
500ml cream
250ml full cream milk (for a nuttier, creamier hit, use Royal macadamia nut milk)
½ cup sugar
1 pinch of salt
¼ tsp cardamom powder (adjust to your preference)
¼ tsp clove powder (adjust to your preference)
1 tsp vanilla essence
1½ tbs gelatin
Roast the vermicelli in a pot with the ghee until lightly brown, and it has a nutty aroma. Add the milk, cream, sugar and salt; and cook until the vermicelli is soft. It will be slightly more runny than normal. Add the cardamom powder, clove powder and vanilla essence, and stir well.
Remove from the heat, and add the gelatin. The mix must not be boiling when you add the gelatin. Stir until the gelatin dissolves. Pour into lightly-greased moulds. Set in the freezer for an hour, then place in the fridge until ready to serve.
To serve: release from the mould by gently pressing one side, or dip into hot water for a few seconds, wipe the outside and pop them on to a plate. Garnish with nuts and enjoy.