The idea of \u200b\u200bthis approach comes after an afternoon spent with my Noor
to look at old photos of my travels ... here that reviewing some taken in Jordan, I
and 'came to mind memories of past sunsets to watch the colors of Wadi Rum, the Jordanian desert, taking all the changing shades' of red .
precisely in those moments was my habit to sip a cup of coffee 'with cardamom!
Tasting the pannacotta I came back to mind the many moments of that journey ... the magic that can only Petra 'forward ... the estate' of the elliptical square of Jerash, in a late afternoon in late June, we populated by voices from the past carried by the warm wind that runs through it ... the charm of the East and 'undeniable and Jordan and' a country that has undoubtedly much!
My pannacotta certainly can not 'let you experience the same emotions, but' the velvety texture that
and 'characteristic, and' the right vehicle to release the flavor of coffee '... underlined by the aroma of cardamom !
it ... close your eyes and dream of the magical nights of the East!
Serves 4 bowls:
200 ml of fresh cream
70g sugar 2 teaspoons of coffee abundant '
60 g freeze-dried whole milk
2 sheets of gelatin
3 cardamom pods
Soften gelatin in cold water.
Put in a thick-bottomed pan, cream, coffee 'previously dissolved in milk, zucchero.Aprire berries and crush the seeds, grind into a powder, sift through a strainer, and metterlinel pan.
Bring to a boil, add gelatin, mix well, pour into stampi.Raffreddare
and refrigerate at least 3 hours. 
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