Cardamom Panna Cotta

Place the milk in a medium saucepan. Sprinkle with the gelatin in a fine layer, and let stand for 5-10 minutes until softened. Place on the stove over medium heat, whisking. Whisk in the sugar, while warming the milk gently (do not let it come to a simmer) until the sugar and gelatin are completely dissolved.

Add the heavy cream, cardamom pods, instant coffee, and vanilla, and continue warming and whisking over medium heat just until it is about to come to a simmer (never letting it come to a simmer). Remove from heat and let it stand 15-30 minutes.

Strain and pour into six, 4-ounce jars or ramekins or cups.

See notes for unmolding the panna cotta.

Cover and refrigerate until the panna cotta is set, 2-3 hours or make these up to 3 days ahead.

Serve with a spoon and a dollop of cardamom whipped cream and shaved chocolate (both optional).