Cardamom Panna Cotta Berry (Printable version)

Silky custard infused with cardamom, topped with a tangy 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
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon lemon juice

# Directions:

01 - Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes until softened.
02 - Combine heavy cream, milk, sugar, and ground cardamom in a saucepan. Heat over medium, stirring occasionally, until sugar dissolves completely and mixture is hot but not boiling.
03 - Remove from heat and stir in vanilla extract. Add bloomed gelatin to the hot cream mixture and whisk vigorously until fully dissolved and smooth.
04 - Pour mixture evenly into 4 ramekins or dessert glasses. Cool to room temperature, then cover and refrigerate for at least 4 hours until fully set.
05 - Combine mixed berries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until berries release their juice and sauce thickens slightly. Allow to cool completely.
06 - Unmold panna cotta onto dessert plates or serve directly in glasses. Top with cooled berry compote and serve immediately.

# Expert Tips:

01 -
  • Luxuriously silky and smooth texture.
  • Beautifully aromatic flavor from ground or whole cardamom.
  • Perfect balance of sweet cream and tart berry compote.
  • Naturally gluten-free and can be made vegetarian with substitutes.
02 -
  • Ensure the gelatin is sprinkled evenly over the water to avoid dry lumps.
  • Always strain the hot liquid if using whole pods to maintain a silky mouthfeel.
  • Let the berry compote cool completely before topping to prevent the panna cotta from melting.
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