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Panna cotta with Damascus rose buds and green cardamom from Guatemala

Ingredients
- 1 L Milk
- 5 g Iota Gum SOC CHEF
- Damascus rose buds SOC CHEF (2 units)
- Green Cardamom SOC CHEF (2 pods)

See our range of SPICES and paper infusion bag in our “SOC CHEF spice route” section.

Process

Mix all the ingredients together and bring to a boil. Spices will be infused in milk in a paper bag. Gently crush the cardamom pods before using. Pour in molds and once it is at room temperature, put in the fridge for 3 - 4 hours. Unmold and serve immediately.