Cardamom Panna Cotta (Print Version)

Silky Italian custard delicately infused with aromatic cardamom and topped with vibrant berry compote for an elegant dessert.

# 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

# Steps to Follow:

01 - Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes until fully hydrated.
02 - Combine heavy cream, whole milk, granulated sugar, and ground cardamom in a saucepan. Heat over medium heat, stirring constantly, until sugar dissolves completely and mixture reaches a steaming temperature without boiling.
03 - Remove saucepan from heat and stir in vanilla extract, distributing evenly throughout the cream mixture.
04 - Add bloomed gelatin to the hot cream mixture and whisk vigorously for 1-2 minutes until fully dissolved and no lumps remain, creating a smooth custard base.
05 - Pour mixture evenly into 4 serving ramekins or dessert glasses. Allow to cool to room temperature, then cover and refrigerate for a minimum of 4 hours until firmly set.
06 - Combine mixed berries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until berries break down and sauce thickens slightly. Transfer to a bowl and cool completely before serving.
07 - Unmold chilled panna cotta onto individual plates or serve directly in glasses. Spoon cooled berry compote over the top and serve immediately.

# Additional Tips::

01 -
  • It tastes impressively elegant but takes barely fifteen minutes of actual work.
  • The cardamom adds intrigue without being heavy—people always ask what that subtle warmth is.
  • Completely customizable depending on what berries are calling to you that week.
02 -
  • Bloom your gelatin in cold water before adding it to hot cream—this prevents lumps that no amount of whisking will fix.
  • Don't skip the cooling step before serving; panna cotta tastes best when it's properly chilled and has had time to set completely.
  • If your berries are very tart, taste the compote before serving and adjust sweetness with a touch more sugar if needed.
03 -
  • Quality cream matters more here than almost anywhere else—it becomes the star, so treat it that way.
  • If you're nervous about gelatin, remember that blooming it first and whisking it into hot liquid is foolproof once you've done it once.
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