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Palm Sugar Panna Cotta

Palm Sugar Panna Cotta
Perry C. Riddle / Los Angeles Times

Jaggery. Piloncillo. Muscovado. Names for new punk rock bands? Guess again. They're all sugar, made from either the juice of a grassy cane or tree sap. With the rise of interest in ethnic cuisines, the curious seeker of new ingredients ... Read more

Total time: 1 hour 1 hour cooling plus 4 hours chilling | Serves 5

Panna Cotta

  • 2 teaspoons unflavored gelatin
  • 2 cups milk
  • 2 tablespoons grated jaggery, lightly packed
  • 1/2 teaspoon green cardamom seeds, removed from pods
  • Zest of 1 1/2 limes
  • 1 cup plain yogurt

Step 1Soften gelatin in 1 cup cold milk.

Step 2Bring remaining cup milk and jaggery to boil with cardamom and zest. Remove from heat. Add softened gelatin to hot milk and stir until dissolved. Let come to room temperature, about 1 hour. Stir in yogurt. Strain through fine sieve. Pour mixture into 5 individual (4-ounce) ramekins. Chill in refrigerator until completely set, at least 4 hours.

Palm sugar syrup

  • 1 cup water
  • 1 cup grated palm sugar, lightly packed
  • 1 tablespoon lemon juice

Step 1Place water, palm sugar and lemon juice in saucepan over medium heat. Just before syrup comes to a simmer, skim off top as some impurities may rise to surface. Bring to full rolling boil, remove from heat, then cool.


  • 4 lemons, peeled, pith removed, cut into segments, for garnish
  • 1 1/2 cups grapes, for garnish

Step 1To serve, dip ramekins in hot water just a few seconds to loosen panna cotta. Invert onto serving dish and remove ramekin. Pour small amount of palm sugar syrup on top of each panna cotta and surround each with lemon segments and grapes. Panna cotta will be bitter without syrup.

Note: From George McKirdy, executive pastry chef, W Hotel in New York. Green cardamom pods are available at Indian and Middle Eastern markets.


Toraji namul (Sauteed bellflower root)
Toraji namul (Sauteed bellflower root)

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Sesame tuiles

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Mexican rice

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Creamy winter root vegetable gratin

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