Photo by Annaliese Bischoff
Provenance of Dish
I first had candy cap syrup at SOMA Mushroom Camp. Later I was able to buy some dried candy caps in San Francisco where one company also sold wonderful candy cap marshmallows. And I was able to order some online from the same wonderful place. For this recipe I have experimented with candy caps infusing them with cardamom in my panna cotta recipe.
1 ½ cups heavy cream
1 ½ cups buttermilk
1/3 cup light brown sugar (I like Demerara)
1-2 tbl. dried candy cap mushrooms, to taste
2 green cardamom pods, smashed
1 tsp. pure vanilla extract
2 tbl. cold water
1 tbl. gelatin
@1 tbl. grated cacao nibs (or chocolate), optional garnish
6-8 mint leaves, optional garnish
• In a saucepan, add the cream, buttermilk, sugar, candy caps, and cardamom pods. Bring to a low simmer, just below 180 degrees. Continue to simmer for about 5 minutes. Take off heat and let steep for 30 minutes.
• In a small, shallow heatproof bowl pour the cold water over the gelatin and let soften. Then place on low heat until the gelatin dissolves (I use the warming burner).
• Strain the cream/milk liquid using a fine mesh strainer (or coffee filter) and return to the pan; reheat on low. Stir in the vanilla.
• Then whisk the liquid gelatin into the warm cream/milk liquid.
• Pour into six or eight 4.5 oz. ramekins. Let cool fully and then chill for at least 4 hours. To unmold and serve: run a knife along the sides of each ramekin. Dip the ramekin into a shallow bowl of very hot water. The panna cotta should release nicely onto your serving dish. Garnish with grated cacao (or chocolate) and serve with a mint leaf, optional garnish.