May 17, 2019

Cardamom Panna Cotta

Recipe: Maya Gohill & Cody Willis

Prep Time: 15 minutes

Total Time: 20 minutes

If you can’t freshly grind your cardamom with a mortar and pestle, substitute a half teaspoon of ground cardamom instead.


  • 1⁄4 cup cold water
  • 1 packet (1 tbsp) unflavored gelatin
  • 7 large green cardamom pods
  • 2 cups heavy cream (18%)
  • 1 cup half and half cream (12%)
  • 1⁄4 cup sugar Pinch salt
  • 1 1⁄2 tsp vanilla extract
  • 1 ripe mango, sliced
  • 2 tbsp chopped, roasted, salted pistachios
  • 2 tbsp edible dried rose petals


Yield: Serves 4 to 6

Plan Ahead: Make panna cotta at least 6 hours before serving so it has time to set.

Make Cream Mixture

  1. In small bowl, add water and sprinkle gelatin over top. Let stand for 4 minutes.
  2. Using mortar and pestle, crush and grind cardamom, discarding green husks.
  3. In medium saucepan, combine cardamom, creams, sugar and salt. Bring mixture just to a boil, then remove from heat. Add vanilla extract and gelatin mixture, and whisk until gelatin has dissolved.

Assemble Panna Cotta

  1. Divide cream mixture between 4 to 6 ramekins. Top each with plastic wrap and press just into surface of cream to keep skin from forming as it sets. Chill in refrigerator for 6 hours, or overnight.
  2. When ready, remove plastic, garnish and serve panna cotta in vessels, or unmould by dipping ramekin bases into hot water for a few seconds, then running a thin knife around the edge of each ramekin and inverting onto dessert plate. Top with mango, pistachio and rose petals, and serve.

Colin Way


House & Home April 2019