This Cardamom Panna Cotta recipe is one of my favorite desserts ever. We’ve been serving it in our catering business, and it always gets rave reviews. It’s a rich, creamy, luscious, custard-like dessert; without eggs, it comes together quickly and without fuss.
Serve the panna cotta in little mason jars or mini ramekins with a fluffy dollop of whipped cream and some chocolate shavings; a few bites of this luxurious dessert are the perfect ending to your special dinner. The best part is you can make these up to 3 days ahead!
What I love about this recipe is the combination of cardamom and coffee- the flavors are so harmonious, complementing each other so generously that it’s hard to imagine them ever apart. It’s reminiscent of Turkish coffee, the kind my Egyptian father often made, and somehow this dessert brings me back to my childhood home.
Cardamom Panna Cotta Ingredients
- Heavy cream and whole milk
- Powdered gelatin
- Sugar
- Whole cardamom pods or ¾ ground cardamom
- Instant coffee (or use instant decaf coffee)
- Vanilla Extract (or one vanilla bean, split and scraped)
- 6 small cups, wine glasses, ramekins or 4-ounce jars (each serving is about ¼ cup)
Serve with Cardamom whipped cream- see notes.
Panna Cotta Instructions
- Place the milk in a medium saucepan. Sprinkle with the gelatin in a fine layer, and let stand for 5-10 minutes until softened. Place on the stove over medium heat, whisking. Whisk in the sugar, while warming the milk gently (do not let it come to a simmer) until the sugar and gelatin are completely dissolved.
- Add the heavy cream, cardamom pods, instant coffee, and vanilla, and continue warming and whisking over medium heat just until it is about to come to a simmer (never letting it come to a simmer). Remove from heat and let it stand 15-30 minutes.
- Strain and pour into six, 4-ounce jars or ramekins or cups.
- Cover and refrigerate until the panna cotta is set, 2-3 hours.
- Serve with a spoon and a dollop of cardamom whipped cream and shaved chocolate (both optional)
How to Unmold Panna Cotta
- To unmold the panna cotta, spray the ramekins with oil before filling. Refigerate at least 4-6 hours.
- When ready to unmold, fill a medium bowl with hot water. Have your serving plates ready. Wipe the plate with a damp towel so the panna cotta can easily slide into the correct position.
- Slide a knife around the top edge of the ramekin, releasing the top edge. Dip the ramekin into the hot water to the top edge for 5 seconds.
- Place the ramekin on the counter. Put the plate on top of the ramekin and flip both over, securing with two hands.
- Nudge it into the center if need be, continuing with the rest.
Storage and Make Ahead
The panna cotta can be made up to 3 days ahead and stored covered in the refrigerator. Leftovers will keep up to a week in an air-tight container.
Serving Suggestions
We love this topped with a dollop of cardamom whipped cream. It’s easy to make; see the recipe notes!
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Cardamom Panna Cotta Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: dessert, sweets,
- Method: Various
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Cardamom Panna Cotta- a scrumptious, easy dessert with a hint of coffee flavor – perfect for holiday gatherings. Can be made ahead! Allow 3- 4 hours cooling time.
Ingredients
- 1 cup milk
- 2 1/2 teaspoons unflavored powdered gelatin
- 1/3 cup sugar
- 2 cups heavy whipping cream
- 10 whole cardamom pods crushed (or 3/4 teaspoon ground cardamom)
- 2 teaspoons instant coffee (or use instant decaf)
- 2 teaspoons vanilla
- 6 cups, wine glasses, ramekins or 4-ounce jars
Instructions
- Place the milk in a medium saucepan. Sprinkle with the gelatin in a fine layer, and let stand for 5-10 minutes until softened. Place on the stove over medium heat, whisking. Whisk in the sugar, while warming the milk gently (do not let it come to a simmer) until the sugar and gelatin are completely dissolved.
- Add the heavy cream, cardamom pods, instant coffee, and vanilla, and continue warming and whisking over medium heat just until it is about to come to a simmer (never letting it come to a simmer). Remove from heat and let it stand 15-30 minutes.
- Strain and pour into six, 4-ounce jars or ramekins or cups. See notes for unmolding the panna cotta.
- Cover and refrigerate until the panna cotta is set, 2-3 hours or make these up to 3 days ahead
- Serve with a spoon and a dollop of cardamom whipped cream and shaved chocolate (both optional).
Notes
This can be made ahead- keeps up to 3 days in the fridge (covered).
To unmold the panna cotta, spray the ramekins with spray oil before filling. Refigerate at least 4-6 hours. When ready to un mold, fill a medium bowl with hot water. Have your serving plates ready. Wipe the plate with a damp towel so panna cotta can easily slide into the correct position. Slide a knife around the top edge of the ramekin, releasing the top edge. Dip the ramekin into the hot water to the top edge for 5 seconds. Place the ramekin on the counter. Put the plate on top of the ramekin and flip it over. Nudge it into the center if need be.
To make Cardamom Whipped Cream: Whip one cup of heavy cream with 2 tablespoons of sugar, 1/2 teaspoon vanilla, and 1/8 – 1/4 teaspoon of cardamon. Whip in a stand mixer using the whisk attachment for 3-4 minutes until medium peaks form. Refrigerate (covered) until using.
Nutrition
- Serving Size:
- Calories: 257
- Sugar: 14.2 g
- Sodium: 17.6 mg
- Fat: 21.7 g
- Saturated Fat: 13.8 g
- Carbohydrates: 14.7 g
- Fiber: 0.1 g
- Protein: 2.3 g
- Cholesterol: 67.8 mg
I made this 3x and everyone loved it. The last time I made it the gelatin separated from the cream. I made it the same as the first 3x. Any ideas on what might have gone wrong?
I’m not positive Christie, but perhaps the heavy cream didn’t get warm enough?