Cardamom Panna Cotta Dessert (Printable Version)

A creamy custard enriched with cardamom, crowned with a fresh mixed berry compote.

# 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
05 - 1 teaspoon vanilla extract
06 - 2 1/4 teaspoons unflavored powdered gelatin
07 - 3 tablespoons cold water

→ Berry Compote

08 - 1 cup mixed berries, fresh or frozen
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon lemon juice

# How to Prepare:

01 - Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes until fully hydrated.
02 - Combine heavy cream, whole milk, sugar, and ground cardamom in a saucepan. Heat over medium heat, stirring frequently, until sugar dissolves and mixture reaches steaming temperature but does not boil.
03 - Remove saucepan from heat and stir in vanilla extract until incorporated.
04 - Add bloomed gelatin to the hot cream mixture and whisk vigorously until completely dissolved and the mixture is smooth without lumps.
05 - Divide mixture evenly among 4 ramekins or dessert glasses. Allow to cool to room temperature, then cover and refrigerate for minimum 4 hours until fully set and firm.
06 - Combine mixed berries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until berries soften and sauce thickens. Cool completely before serving.
07 - Unmold panna cotta onto serving plates or serve directly in glasses. Top with cooled berry compote.

# Expert Suggestions:

01 -
  • It feels like an indulgence but takes barely any active cooking time—the fridge does most of the work.
  • Cardamom transforms something classic into something that tastes like a secret, and people will ask what that subtle spice is.
  • You can make it hours ahead, which means you're actually relaxed when guests arrive instead of stressed.
02 -
  • Gelatin is fussy about temperature—if your cream mixture isn't hot enough when the gelatin hits it, you'll get grainy bits that no amount of whisking fixes.
  • The cardamom flavor intensifies as the panna cotta sits in the fridge, so if you're someone who likes subtle spicing, start with a teaspoon and taste as you go.
  • Never skip the blooming step with gelatin; it sounds like an extra thing but it's the difference between a smooth custard and one that feels gritty on your tongue.
03 -
  • If you don't have a fine mesh strainer for whole cardamom pods, a small coffee filter set in a regular strainer works just as well and feels less fancy-restaurant and more real-kitchen.
  • Room temperature cream mixture is crucial before chilling—if it's still warm when it hits the fridge, the gelatin can set unevenly and you'll end up with a grainy top layer.
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