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Asha's Creamy Chocolate Panna Cotta

Recipe by: Asha Loupy

Serves: 6

Asha's Creamy Chocolate Panna Cotta
Photo by:  

Melati Citrawireja

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  • 2½ cups half-and-half
  • ½ cup heavy whipping cream
  • 4 pods Baraka Green Cardamom, lightly crushed
  • 1 Kaveri Vanilla bean
  • 4 tablespoons cold coffee OR 2 tablespoons cold brew concentrate and 2 tablespoons cold water
  • 2½ teaspoons powdered gelatin
  • ⅓ cup, plus 2 tablespoons, Hot Cocoa Mix
  • 3 tablespoons Madhur Jaggery (optional)
Topping options
  • Seasonal fruit
  • Salted caramel sauce & roasted, chopped peanuts
  • Good-quality jam, gently warmed (we love Saba Jams)


  1. Place the half-and-half, whipping cream, and crushed cardamom in a medium saucepan. Using a paring knife, scrape the seeds out of the vanilla bean and add them to the spiced cream mixture, reserving the scraped vanilla pod for infused sugar or DIY vanilla extract. Heat over medium heat, stirring occasionally, until hot. Cover, turn off the heat, and allow to sit for 30 minutes, up to 2 hours.
  2. In a small bowl, mix together the cold coffee and gelatin. Allow to sit for 15 minutes.
  3. Remove the whole cardamom from the cream mixture, place over medium heat, and rewarm until simmering. Add the hot cocoa mix, jaggery, if using, and whisk until fully incorporated. Turn off the heat, add the bloomed gelatin-coffee mixture and whisk until dissolved.
  4. Divide the hot panna cotta mixture between 6 glasses (about a ½ cup per serving). Cover each glass with a piece of plastic wrap, pressing directly onto the surface. Refrigerate until set, at least 4 hours to overnight. Serve with the toppings of your choice.

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