Cardamom Panna Cotta (Printable Version)

A smooth, creamy Italian custard delicately flavored with warm cardamom and crowned with tart, sweet berry compote for a perfect ending to any meal.

# What You'll Need:

→ Panna Cotta

01 - 2 cups heavy cream
02 - 1/2 cup whole milk
03 - 1/2 cup granulated sugar
04 - 1 1/2 teaspoons ground cardamom (or 6 whole cardamom pods, lightly crushed)
05 - 1 teaspoon vanilla extract
06 - 2 1/4 teaspoons unflavored powdered gelatin (1 packet/7 g)
07 - 3 tablespoons cold water

→ Berry Compote

08 - 1 cup mixed berries, fresh or frozen (strawberries, raspberries, blueberries, blackberries)
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon lemon juice

# Steps to Follow:

01 - Sprinkle gelatin over cold water in a small bowl and let stand for 5 minutes until softened.
02 - Combine heavy cream, milk, sugar, and cardamom in a saucepan. Heat over medium heat, stirring constantly, until sugar dissolves completely and mixture is hot but not boiling.
03 - Remove from heat. If using whole cardamom pods, strain them out. Stir in vanilla extract until incorporated.
04 - Add the bloomed gelatin to the hot cream mixture. Whisk vigorously until gelatin is completely dissolved and mixture is smooth.
05 - Divide mixture evenly among 4 ramekins or dessert glasses. Let cool to room temperature, then cover and refrigerate for at least 4 hours or until fully set.
06 - Combine berries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until berries break down and sauce thickens slightly. Allow to cool completely.
07 - Unmold panna cotta onto individual plates or serve directly in glasses. Spoon cooled berry compote generously over the top before serving.

# Additional Tips::

01 -
  • The texture is impossibly smooth, like silk on a spoon, but it comes together in under 20 minutes of active work
  • Cardamom adds this sophisticated warmth that feels cozy enough for winter but light enough for summer entertaining
02 -
  • Do not let the cream mixture boil once the gelatin is added, high heat can break down the setting power and you will end up with soup instead of custard
  • The ramekins need at least 4 hours to set properly, but overnight is even better if you want to make these ahead for a dinner party
03 -
  • Room temperature ingredients incorporate more smoothly, so take your cream out of the fridge about 20 minutes before starting
  • Lightly oil your ramekins before pouring if you plan to unmold them, it makes all the difference for clean edges
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