A delicate and elegant dessert, this cardamom panna cotta is infused with warm spices, draped in fragrant rosewater syrup, and topped with crunchy pistachio praline. It’s creamy, aromatic, and layered with textures that make every bite unforgettable.

Why I Love This Recipe

I love how this dessert strikes a perfect balance between subtle spice, floral sweetness, and nutty crunch. The cardamom gives the panna cotta a sophisticated edge, while the rosewater syrup adds a hint of exotic flavor. The pistachio praline provides that satisfying snap, turning this into a show-stopping dessert ideal for special occasions or whenever I want to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• thickened cream

• milk

• caster sugar

• cardamom pods

• titanium-strength gelatine leaf

• dried rose petals (optional)

• rosewater

• pink food colouring

• unsalted pistachio kernels

Directions

1. I combine the cream, milk, sugar, and bruised cardamom pods in a small saucepan over medium heat. Once it starts to simmer, I stir gently for a few minutes to let the flavors infuse.

2. While that’s happening, I soak the gelatine leaf in cold water for 5 minutes. Once softened, I squeeze out the excess water and stir it into the warm cream mixture until fully dissolved.

3. After letting the mixture sit for about 10 minutes, I strain it to remove the cardamom pods. Then, I pour the panna cotta into two serving glasses, cover them, and refrigerate overnight to set.

4. For the rosewater syrup, I mix sugar, rosewater, and water in a small saucepan. I bring it to a boil, then reduce the heat and stir until the sugar dissolves. A touch of pink food coloring gives it a lovely blush.

5. Once the syrup is cool, I pour it over the set panna cottas and chill for another hour.

6. Meanwhile, I prepare the praline by lining a tray with baking paper and spreading the pistachios in the center. I dissolve sugar in water in a saucepan and then cook it until it turns golden—about 12 minutes without stirring.

7. I pour the caramel over the pistachios, let it cool until solid, then break it into shards and pulse in a food processor until crumbly.

8. When ready to serve, I sprinkle the pistachio praline over the panna cotta and add a few rose petals for an elegant finish.

Servings and Timing

This recipe makes 2 generous servings.
Prep time: 6 hours 20 minutes (mostly chilling time)
Cook time: 20 minutes
Total time: Around 7 hours including setting time

Variations

• I sometimes swap out the cardamom for vanilla bean to create a more classic panna cotta.

• Instead of rosewater, orange blossom water offers a lovely citrusy note.

• For a vegan version, I use plant-based cream and milk along with agar-agar as a gelatin substitute.

• Toasted almonds or hazelnuts also make a great praline alternative.

Storage/Reheating

I store the panna cotta in the fridge for up to 3 days. It’s best to keep the praline separate until just before serving, so it stays crunchy. This dessert isn’t ideal for freezing, and I don’t reheat it since it’s meant to be served cold.

FAQs

What can I use instead of titanium-strength gelatine?

I sometimes use powdered gelatin if I don’t have gelatine leaves. One leaf of titanium-strength gelatin roughly equals 1 teaspoon of powdered gelatin.

Can I make this dessert ahead of time?

Absolutely. I usually make it the night before to give it plenty of time to set and chill properly.

Is the rosewater flavor strong?

Not at all. I find that 1 teaspoon gives a subtle floral hint, but I can always adjust it to taste.

What kind of glasses should I use?

Any small dessert glass or ramekin works well. I like using clear glasses to showcase the syrup layer.

Can I skip the food coloring?

Yes, the food coloring is purely optional. I often leave it out for a more natural look.

Conclusion

This cardamom panna cotta with rosewater syrup and pistachio praline is a beautiful fusion of flavor, texture, and visual elegance. It’s a dessert I turn to when I want something both refined and comforting. From the creamy base to the fragrant syrup and crunchy topping, every element comes together in perfect harmony.