Make Ahead

Orange and Cardamom Panna cotta

January 28, 2011
1 Ratings
  • Makes 6 - 8 moulds, depending
Author Notes

For a long time I made panna cottas with only yogurt. And then I made it the real way. I may never look back. The combination of orange zest and cardamom are perfect flavours for the sweet and creamy custard. Heart-stopping due to deliciousness. —Kitchen Butterfly

What You'll Need
  • 25g gelatin leaves/sheets (approximately six sheets)
  • 3 cups (750ml) single cream
  • 1 cup (250ml) milk
  • 1/2 cup (100g) sugar
  • Crushed seeds of 4 – 6 cardamoms
  • 1 teaspoon micro-planed orange zest
  • Optional - serve with a raspberry coulis
  1. Soften the gelatine leaves in a litre of cold water for 5 to 10 minutes.
  2. While the gelatin sheets are blooming, heat the cream, milk and sugar in a saucepan, stir to combine. Once the sugar is dissolved, remove from heat.
  3. Put the softened gelatine leaves and the ground cardamom seeds into the warm sugared milky cream. Stir to combine and pass through a fine sieve to get rid of any lumps. Then stir in the micro-planed orange zest.
  4. Lightly oil the custard cups with a neutral tasting oil. Pour the mixture into the cups and place on a tray (better balance).
  5. Put in the refrigerator and chill till firm and set, at least 2 hours.
  6. To serve, you can opt to leave it in the ramekins, or run a sharp knife around the edge of each Panna Cotta, or dip in a bowl of hot water for a second or two and unmold each onto a serving plate, and garnish as desired, with fruit sauces, coulis or compotes.
  7. Enjoy the creamy dessert perfumed with the blossoms of sweet citrus and a fresh scentedness.

See what other Food52ers are saying.

  • wineaplenty
  • ccolbert
  • Kitchen Butterfly
    Kitchen Butterfly
  • judy
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

6 Reviews

judy May 29, 2017
Sounds lovely--I adore cardamom. Only thing I would do differently is heat the cardamom with the milk/sugar so that there is more time to infuse the cardamom flavor. I appreciate the gelatin sheet to powder conversion. Thanks
wineaplenty January 13, 2012
Paid way too much for some Cardamom to make Parsnip soup, and was looking for a good recipe that provided another use for it. Just made this with the powdered gelatin, 2 cups half and half and 2 cups heavy whipping cream (instead of 3 cups single cream and 1 cup milk- since that's what I had in the house!). Can't wait to try it!
ccolbert February 3, 2011
Thank you so very much for the conversion! I'm going to make this for my sister's Super Bowl dinner this Sunday. Sounds a bit refined for all of those football fans, but I'm sure I will love it! :-)
Kitchen B. February 7, 2011
Great - let me know how it goes! Thanks
ccolbert January 30, 2011
This sounds so very yummy! I only have loose gelatin; can you advise as to the amount to use instead of the leaves/sheet? I can't wait to try this ... :-)
Kitchen B. January 31, 2011
About 4 1/2 teaspoons of gelatin is = 6 sheets

Sprinkle the gelatin over 6 tablespoons of cold water in a medium-sized bowl and let stand 5 to 10 minutes, to soften. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin powder mixture is completely dissolved. Then add the cardamom and pass through a sieve, Finish by stirring in the microplaned orange zest.