Cardamom Panna Cotta

November 3, 2020  Michelin Chief Avatar
Cardamom Panna Cotta


double cream 1 1/2 cup
milk 1 1/2 cup
caster sugar 1/2 cup
green cardamom, lightly crushed 4
gelatine leaves 4

Cardamom Panna Cotta Directions

Cardamom Panna Cotta Directions

  1. Place the 4 gelatine leaves into a bowl and cover with cold water. Allow the leaves to rehydrate for 5 minutes.
  2. Into a small saucepan add the double cream, milk, cardamom, and caster sugar. Warm to a simmer then remove from the heat and allow the cardamom to infuse for 10 minutes (the longer you leave the infusion the stronger the flavor of cardamom will be). 
  3. Remove the gelatine leaves from the water and squeeze out any excess liquid. Add the gelatine leaves to the saucepan of cream and dissolve. 
  4. Strain the cream mixture into a jug to remove the cardamom pods then pour evenly into four ramekins. 
  5. Transfer the ramekins to the refrigerator and chill for at least 2 hours, up to overnight.
  6. After chilling remove the cardamom panna cotta from the fridge, dip the ramekins in warm water and turn out onto individual plates.
  7. Optionally garnish with grated cardamom and serve.



Calories in serving



2 hr 30 min


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