When you crack cardamom pods, you release their fragrance for a more intense flavor. This recipe uses cracked cardamom pods to infuse the mixture of heavy cream, milk, sugar, and vanilla, which makes for a more potently-flavored panna cotta. Raspberry sauce is the perfect complement, brightening the palate with zingy tartness and vibrant color.
Sprinkle the gelatin over the cold water; stir with a fork to prevent lumps, and let bloom and dissolve 5 minutes.
In a medium saucepan, heat the cream, milk, sugar, and cardamom pods over medium-low heat. Cook and stir until the sugar is dissolved, but do not let simmer, 4 to 5 minutes. During the last minute, add the bloomed gelatin, and stir to dissolve.
Remove from the heat, add the vanilla, and cover. Let the cardamom pods steep 8 to 10 minutes more.
Strain the milk mixture through a fine-mesh sieve into a bowl. Discard the cardamom. Stir in the ground cardamom. Let stand until thick enough to coat the back of a spoon, stirring occasionally, about 30 minutes.
Very lightly coat six 4-oz. ramekins with canola oil. Pour the mixture evenly among the ramekins, and chill until set, at least 8 hours.
In a small saucepan, heat the 2 cups raspberries, the sugar, and lemon juice over medium-low heat. Mash using a wooden spoon, and let the berries simmer and break down, about 5 minutes.
Remove from the heat and strain the mixture through a fine-mesh sieve to remove the seeds. Using a rubber spatula, press the fruit against the sides of the sieve to extract as much juice and pulp as possible. Let cool.
To serve, dip the ramekins in a hot water bath, and run a paring knife around the edge of the panna cottas. Flip the ramekins upside down onto plates. Spoon over the sauce and garnish with fresh raspberries.
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